Coffee school

Started by Artin in Equipment & Tech 22 hours ago. 0 Replies

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

Roaster ducting

Started by ryan orth in Coffee & Roasting yesterday. 0 Replies

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

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

Luwak Coffee

Started by Olivia in Coffee & Roasting. Last reply by Super Mard on Monday. 9 Replies

Anyone has tried Luwak Coffee? Thoughts? =DContinue

Members

Latest Activity

DTP liked Irocivan's photo
13 hours ago
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
22 hours ago
Artin liked Matt Milletto's group Trainers & Education
22 hours ago
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"
22 hours ago
Njall B liked Vincent Iatesta's discussion Roasting Equipment For Sale
yesterday
Reagan Osborne liked Benjamin Ripley's discussion Espresso inconsistencies
yesterday
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
yesterday
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
Jenna R. Eatherton replied to Jenna R. Eatherton's discussion Pumpkin Pie Spice with the flavor syrup
"How long does it last? Shelf life. and how do you make it?"
Monday
Super Mard replied to Olivia's discussion Luwak Coffee
"At first I was really curious about the sivet or luwak thing, the hype made it really popular. But discovered there isn't much difference on a regular 100% arabica. Also I've red from a source that there was a blind cupper test that…"
Monday
Super Mard replied to Spencer's discussion What are you drinking today?
"100% Arabica from the highest mountain in the Philippines, Mt. Apo. Sorted personally, slowly roasted till medium dark, medium ground, pour over in a v60, 5 mins brewed, = satisfaction acquired"
Monday

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