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Cupping and sampling
4 Replies

Currently trying to get my head round the coffee roasting process... eep! Seems to me that roasters and cuppers have a great deal of power in this industry, (in repsect of quality control and marke... Continue

Tagged: cupping, power, sampling, roasting

Started by Bel Townsend. Last reply by Spencer 19 minutes ago.

What are we?
47 Replies

this is rhetorical: My coworker, Janice*; is a barista. I am a baristo. We are baristi. Yes? No? Why? Why not? Talk amongst yourselves. --EDIT-- 05/06/2008 for clarity - and the title "Bari... Continue

Tagged: baristo, barista, baristi

Started by Tom Steffens. Last reply by Dale Harris 6 hours ago.

sequence of equipment
7 Replies

If you are a Barista (which most of your are) when your espresso machine is right in front of you... Is your grinder to the left or right of the espresso machine? Where is your rinse sink? Does you... Continue

Tagged: station, machine, barista, grinder, espresso

Started by Denise Smith. Last reply by Jason Prefontaine 8 hours ago.

Barista Exchange Opportunity in Puerto Rico
3 Replies

Hello baristas! My friend and past ABC School graduate has a very successful coffee business in Puerto Rico. She is opening her second coffee bar and is looking for a barista to come and spend 3 da... Continue

Tagged: barista, travel, peurto, rico, swap

Started by Matt Milletto. Last reply by Enid Guerra 10 hours ago.

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Tragic Death of our cafe owner

All, I have some tragic news. The owner of RedRock foods and a cafe in queen creek arizona died in a very tragic way just a few days ago. I worked as a barista at the cafe and roasted for another company in scottsdale not related. All the Baristas are stunned and are very sad for the loss. We could not believe it. The Cafe was a very third wave concept. We where excited to have a gb5 and fetco in a shop that has only been open 2 and half months. I am letting you know hoping you can help us bar… Continue

Posted by Jason Casale on May 7th, 2008 at 1:19pm — 8 Comments (Add)

The Coffee Studio.. a pleasant experience.

Drove to Chicago a couple weekends ago. Got lost in the confusion of construction detouring.. but made it none-the-less. The trip presented itself by way of business. I went to train some of the lovely folks at Jesus People U.S.A. on how to properly use their newly acquired espresso machine. J.P.U.S.A. is a wild place... full of characters and crazies. JPUSA is a Christian commune that was founded by some Jesus Hippies back in the day. The own two small towers, now commune residences, and the al… Continue

Posted by tom on May 6th, 2008 at 2:30pm — 4 Comments (Add)

Customer Education, is that right?

From time to time, we heard about the topics of "customer education". Now, let me say something about it. Are we able to educate the customers? To know this, I would compare coffee with hamburgers. That is the symble of success of Mc Donald (hope the spelling is correct). Is it good? I do not know. But for me, it is not good, simply because I had the better one, much better. But finally, it was replaced by Mac (may I call it like this? Sorry, apple). We have got another one, Subway. It is be… Continue

Posted by Peter Tam on May 6th, 2008 at 11:12am — 4 Comments (Add)

New Single Origin, Brazil Carmo de Cambara

Brazil Carmo de Cambera Attributes: (1-10 scale) Acid: 8, Body: 7 Texture: vanilla and honey syrup Flavor: Sweetly citrus like lemonade with a hint of cherry- mostly aromatic similar to cherry pipe tobacco. Malty carmelized ginger root, almost brown sugar molasses. Surprisingly thick in body with a mix of hazelnut and vanilla in a honeylike syrup. The high acid stays perfectly in balance with the sweetness throughout without turning sour. Special note: Carmo de Cambara is located in the Minas G… Continue

Posted by scott@herkimercoffee.com on May 6th, 2008 at 10:59am — No Comments (Add)

New Single Origin, Sumatra Mandheling Takengon, Aceh Region

Sumatra Mandheling Takegnon, Aceh Attributes: (1-10 scale) Acid- mild (3) Body- full (8) Texture- juicy, softly gritty. Flavor- Earthen peat, smoky and scotch-like. Aromatic foliage underbrush, like the forest floor. Bittersweet chocolate wrapped in a juicy, mouthwatering cup. Vanilla extract (light hint of alcohol) on the finish.

Posted by scott@herkimercoffee.com on May 6th, 2008 at 10:56am — No Comments (Add)

USBC Champion Kyle Glanville, Intelligentsia Coffee

Can't tell you how happy I am for Kyle Glanville, the new USBC Champion! Kyle is such a great representative and ambassador for the barista community and the US coffee industry. Big congrats to all six finalists, this comp must go down as the most competitive in US history. Here is the video from the live… Continue

Posted by Matt Milletto on May 5th, 2008 at 3:00pm — 1 Comment (Add)

Kaffa Cafe, a lonely walker on this lonely planet!

For years after I joining the website and forums abroard where we can meet the baristas, home-baristasm, and coffee professionals, we had been still alone for the good coffee and espresso drinks. In Chinese phrases, we say that it is the coldest when you are at the high level of development. It is what we have to be, and let us be there. I cannot conclude that the effects for the trainees from other training of baristas, while for us, it is so nice to have more and more trainess to have their… Continue

Posted by Peter Tam on May 5th, 2008 at 1:17pm — 6 Comments (Add)

USBC Finalists Announced

Just watched the finalists announcement, here they are: Nick Griffith, Intelligentsia Coffee & Tea Pete Licata, PT’s Coffee Roasting Company Chris Baca, Ritual Coffee Roasters Heather Perry, Coffee Klatch Kyle Glanville, Intelligentsia Coffee & Tea Drew Catlin, Ritual Coffee Roasters Congratulations to all of the competitors, what an unbelievably tough competition. Best of luck to all the finalists tomorrow, and now off to the BGA party. - Matt

Posted by Matt Milletto on May 4th, 2008 at 5:26pm — No Comments (Add)

The real experience for you guys. I got it! Visiting a plantation in Antigua Guatemala.

Hey guys, I guess you haven't heard from me before or know a lot about me, I'm not a barista but a coffee grower and promotor from Guatemala. I had been in this business since I was 18 or so. My family has been in the coffee business for more than 2 generations and I guess the pas… Continue

Posted by Pablo Castaneda on May 4th, 2008 at 1:30pm — 2 Comments (Add)

2008 SCAA - Coffee Kids and the Key(note)

Coffee Kids was delighted to be able to present at the keynote address at the Specialty Coffee Association of America's (SCAA) Conference and Exhibition. We'd like to thank all of our members, partners and sponsors throughout the world who have helped make it possible. We recently put together this video with the help of Machine Hero, a Providence, R.I.-based firm. It features images from our partners in Latin America and interviews with a number of our long term supporters and friends. The vid… Continue

Posted by Coffee Kids on May 2nd, 2008 at 5:00pm — No Comments (Add)

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Spencer Spencer replied to the discussion Cupping and sampling 19 minutes ago
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