Whats up with Orphan Espresso?

Started by olivier dutil in Retail Coffee Business. Last reply by David S. Lee 13 hours ago. 1 Reply

Looking to buy lots of costume  Branded Cups and love the feel , shape and color of the inker. But been contacting them since august and bearly got contacted by them!!!I feel that when you planing to spend more them 3000$ on cups!! you should have service?Any one know any good cups supplier? I would love some help please.ThanksOlivierContinue

Roaster ducting

Started by ryan orth in Coffee & Roasting. Last reply by Mike McGinness yesterday. 1 Reply

Hi,I am currently roasting on a toper, but am switching to diedricht. Currently, My stack is a triple wall air insulated rated for 2100 degrees. I keep it clean & have never had an issue. Diedricht recommends using a positive pressure stack. Obviously, it would be nice to just vent the new roaster(IR-12) through the existing stack. Can't find any defintive information on the subject. Any help would  greatly appreciated!  Continue

Coffee school

Started by Artin in Equipment & Tech on Wednesday. 0 Replies

Hi friends,Any body knows barista school in la crasenta?Keep me inform by email: cafeartin@gmail.comContinue

Cortados

Started by Smokey in Espresso. Last reply by John P on Monday. 1 Reply

Are Cortados supposed to have foam? I was taught to hold the foam back when making them, but lately i see a lot of my coworkers serving them with a generous amount of foam.

SLEEVES

Started by V lawhead in Barista Exchanges & Travel on Monday. 0 Replies

Why should coffee sleeves cause us so many issues?!We have decided to use a logo self-inking stamp on our sleeves....actually looks pretty good, EXCEPT, we need some sleeves that are smooth on the outside to receive the stamp/ink!Would love the corrugated (inside) variety.....anyone have a brand they love?Of course I saw the perfect variety in a small cafe in Alaska recently....the owner wasn't around to ask! If you know a brand that would hold the ink stamp well, let me know! Continue

Tags: cup, sleeves

Pumpkin Pie Spice with the flavor syrup

Started by Jenna R. Eatherton in Espresso. Last reply by Jenna R. Eatherton on Monday. 2 Replies

Hi I am very new to the coffee world, and have a small coffee shop.  I made a Pumpkin Pie spice latte using the Davinici Syrup, but it tasted off to me.  I used Steamed milk, syrup and espresso.  It didn't taste pumpkin enough.    So I tried a blended with vanilla bean and pumpkin and it did taste better.   For Pumpkin syrup should I use almond milk? Add vanilla? I have to small of a location to actually make the pumpkin out of canned pumpkin, Im afraid it would go bad to fast.   Open to any…Continue

Tags: pie, pumpkin

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Latest Activity

David S. Lee replied to olivier dutil's discussion Whats up with Orphan Espresso?
"The same happened to us. No reply from them."
13 hours ago
V lawhead is now friends with Bj Davis and Olivia
19 hours ago
Mike McGinness replied to ryan orth's discussion Roaster ducting
"I'd consider the installation recommendation of the particular roaster manufacturer to in fact be the definitive information."
yesterday
DTP liked Irocivan's photo
Wednesday
Artin posted a discussion

Coffee school

Hi friends,Any body knows barista school in la crasenta?Keep me inform by email: cafeartin@gmail.comSee More
Wednesday
Artin liked Matt Milletto's group Trainers & Education
Wednesday
Artin posted a status
"Hi friends, Do you know barista school in La Crasenta? I need school in best price with certificate, please send to cafeartin@gmail.com"
Wednesday
Njall B liked Vincent Iatesta's discussion Roasting Equipment For Sale
Wednesday
Reagan Osborne liked Benjamin Ripley's discussion Espresso inconsistencies
Tuesday
ryan orth posted a discussion

Roaster ducting

Hi,I am currently roasting on a toper, but am switching to diedricht. Currently, My stack is a triple wall air insulated rated for 2100 degrees. I keep it clean & have never had an issue. Diedricht recommends using a positive pressure stack. Obviously, it would be nice to just vent the new roaster(IR-12) through the existing stack. Can't find any defintive information on the subject. Any help would  greatly appreciated!  See More
Tuesday
John P replied to Smokey's discussion Cortados
"Cortado is simply espresso that is cut (cortar) with warm/hot milk. Like that macchiatto that is espresso marked with milk, the specific density and texture of the beverage is probably up to whoever is in charge. I think most places serve it with…"
Monday
V lawhead posted a discussion

SLEEVES

Why should coffee sleeves cause us so many issues?!We have decided to use a logo self-inking stamp on our sleeves....actually looks pretty good, EXCEPT, we need some sleeves that are smooth on the outside to receive the stamp/ink!Would love the corrugated (inside) variety.....anyone have a brand they love?Of course I saw the perfect variety in a small cafe in Alaska recently....the owner wasn't around to ask! If you know a brand that would hold the ink stamp well, let me know! See More
Monday

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The post National Coffee Roasting Competition in Russia Kicks Off On Friday appeared first on barista magazine's blog.

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