Nuova Simonelli Aurelia For Sale

Started by Will McTague in Classifieds. Last reply by Will McTague 4 hours ago. 1 Reply

I have a 5 year old 4 GR Simonelli WBC machine for sale.  This machine has been completely over hauled in the last few months.  New control board, complete boiler, new group heads, all new plumbing inside including flow meters and fittings.  This is basically a brand new machine.  The only thing that has not been replaced are the body panels.  I have all invoices for parts that were replaced, as well as some of the parts that were removed.  This is being sold for a client of mine.  The location…Continue

Looking for 12kg Probat/ 25kg San Franciscan

Started by Chris Francis in Classifieds 6 hours ago. 0 Replies

We are looking to upgrade from our SF-6 to a 12kg/25lb machine. We are located in Charlottetown, Prince Edward Island, Canada. Shipping can easily be arranged.receivercoffee@gmail.comContinue

smoothing out the grinds before tamping

Started by Zev G in Barista Exchanges & Travel. Last reply by Jen Hurd 6 hours ago. 1 Reply

I'm not sure what the technical term for this is, or if there even a technical term, but I find that a lot of baristas seem to skip this step. They go right from the grind to the tamp. To me this would seem to cause a lot of poor extractions. When it's not even, part of the "puck" is going to end up denser than others, and the the water under pressure is going to force its way through the less dense portion creating a over-extraction on part of it and an under-extraction on another part. If you…Continue

Employee Handbooks and training

Started by Sheena Cameron in Retail Coffee Business. Last reply by Jen Hurd yesterday. 7 Replies

I am just curious if anyone uses employee hand books? I basically have a brand new crew only 1 original crew member who is family so she will be around. But I am having an issue with new employees not remembering everything I tell them when hired or cant remember the dress code or wanting to follow rules set in place.I am also having a hard time with training; as our shop is in a very small town with a small hiring pool of no experience. What is the best way to get new employees to understand…Continue

IPAD POS SYSTEM

Started by k in Equipment & Tech. Last reply by Ben Dawson yesterday. 26 Replies

Is any one using the Ipad as a POS system, or recommend good pos software that uses the the Ipad. I am shopping for POS system in Minnesota state and I haven't had much luck. Thanks in advance

Anyone keen on a cafe managers post in Hong Kong

Started by Alun Evans in Barista Exchanges & Travel. Last reply by Alun Evans on Sunday. 4 Replies

Sending some feelers out to gauge interest in a posting to HK- FOH role in my busy Central HK cafe. Coffee focus, with two espresso machines- food is breakfast/brunch themed. Drop me a message for more info.Continue

Members

Latest Activity

Will McTague replied to Will McTague's discussion Nuova Simonelli Aurelia For Sale
"Best offer takes this beauty!"
4 hours ago
Chris Francis posted a discussion

Looking for 12kg Probat/ 25kg San Franciscan

We are looking to upgrade from our SF-6 to a 12kg/25lb machine. We are located in Charlottetown, Prince Edward Island, Canada. Shipping can easily be arranged.receivercoffee@gmail.comSee More
6 hours ago
Jen Hurd replied to Zev G's discussion smoothing out the grinds before tamping
"Hey, Zev. That's what we call settling and distribution. The idea is to create as even a bed of coffee as possible, as water will always find the path of least resistance, which is what leads to the uneven extraction you mention. Another big…"
6 hours ago
Profile IconChris Francis, Jason Kang, Steve Zahniser and 1 more joined Barista Exchange
6 hours ago
Zev G posted a discussion

smoothing out the grinds before tamping

I'm not sure what the technical term for this is, or if there even a technical term, but I find that a lot of baristas seem to skip this step. They go right from the grind to the tamp. To me this would seem to cause a lot of poor extractions. When it's not even, part of the "puck" is going to end up denser than others, and the the water under pressure is going to force its way through the less dense portion creating a over-extraction on part of it and an under-extraction on another part. If you…See More
17 hours ago
Jen Hurd replied to Sheena Cameron's discussion Employee Handbooks and training
"Gotcha. I misunderstood your message before. If it were me, I'd poke around the web for examples and try and pull together the most applicable things. Good luck!"
yesterday
Sheena Cameron replied to Sheena Cameron's discussion Employee Handbooks and training
"Thank you everyone! Jen- We currently don't have a handbook but I've got an old one from our other shop that I could go from but just change somethings in it."
yesterday
Jen Hurd replied to Sheena Cameron's discussion Employee Handbooks and training
"Good morning! I don't know that there's a perfect template to pull from on the web, but it should begin with your company mission and core values. From there, go through all company policies and procedures; from tardiness/absence to…"
yesterday
Ben Dawson replied to k's discussion IPAD POS SYSTEM
"Hi! I moved to an iPad-based pos system recently and now I'm using this one Smart POS I'm pretty happy with it cause it's really easy to use and not as expensive. Try to contact the company and they'll help you to…"
yesterday
Dorian Bodnariuc left a comment for MarkW
"Hi Mark, This was for selling on Amazon. They have a restriction on the gourmet section, and they select who can sell and who can't. They rejected my application. This was for Amazon US in fact. I have a few great ideas on how to market coffee…"
Sunday
Jonathon Harvey liked Angela Ohler's profile
Sunday
Alun Evans replied to Alun Evans's discussion Anyone keen on a cafe managers post in Hong Kong
"I work 96 hours a week...but of course not expecting my managers to do anywhere near that...but i think 50 is about where most of my other managers are placed. Being a breakfast-brunch-lunch focused business, its ideal for a guy or girl who wants to…"
Sunday

Top Content 

 
 
 

Barista Exchange Partners

Barista Exchange Friends

Keep Barista Exchange Free

Are you enjoying Barista Exchange? Is it helping you promote your business and helping you network in this great industry? Donate today to keep it free to all members. Supporters can join the "Supporters Group" with a donation. Thanks!

Clicky Web Analytics

Barista Magazine Blog

Job Opening: Allegro Coffee is Hiring a Coffee Venue Team Leader in Southern California

Our friends at Allegro Coffee are excited to announce an open position for Education & Training Specialist. Here’s everything you need to know in their words to apply for this incredible job: Summary of Position: The Allegro Coffee Venue Team Leader will play a key role in managing daily operations consistent with Allegro and 365 … Read more →

The post Job Opening: Allegro Coffee is Hiring a Coffee Venue Team Leader in Southern California appeared first on barista magazine's blog.

10 Minutes with NOLA Shop Owner Demian Estevez

Demian Estevez, owner of Mojo Coffee Roasters in New Orleans, talks about transformation and the growing NOLA coffee scene INTERVIEW BY DIANA MNATSAKANYAN PHOTOGRAPHY BY RANDY P. SCHMIDT @randypschmidt New Orleans is a city known for its cuisine, music and colorful Mardi Gras parades. In the past several years NOLA’s coffee community has grown significantly, … Read more →

The post 10 Minutes with NOLA Shop Owner Demian Estevez appeared first on barista magazine's blog.

Brewing Experiments: Todd Goldsworthy’s 2016 World Brewers Cup Championship Recipe

We Experiment with Temperature and Try Todd’s Recipe From the 2016 World Brewers Cup Championship BY JOSHUA DUSK-PEEBLES SPECIAL TO BARISTA MAGAZINE If you’ve watched the World Brewers Cup this year, or any brewers cup or barista championships, you will notice that each competitor spends a significant amount of time … Read more →

The post Brewing Experiments: Todd Goldsworthy’s 2016 World Brewers Cup Championship Recipe appeared first on barista magazine's blog.

© 2016   Created by Matt Milletto.   Powered by

Badges  |  Report an Issue  |  Terms of Service