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American Barista & Coffee School Grads
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This group is for those who have graduated from the American Barista & Coffee School in Portland, OR. Keep in touch with fellow students on the progress of your retail coffee businesses.
Members: 132
Latest Activity: Feb 5
American Barista & Coffee School Graduates
Hello to all former students of the American Barista & Coffee School. Welcome to Barista Exchange! Feel free to use this section to keep in touch with fellow students, ask questions, post photos, etc.
Discussion Forum
What class did you go through? 22 Replies
Started by Peggy Gargaro. Last reply by Shannon Fouts Nov. 29, 2009.
Coffeefest Seattle
Started by Jason Duncan Aug. 28, 2008.
Coffee Fest D.C 4 Replies
Started by Matt Milletto. Last reply by Joe Smith Jul. 25, 2008.
Comment Wall
Comment
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Comment by Jon Mitchell on March 17, 2009 at 9:45am - What kind of recipe development are you talking about? Food, drinks, or both?
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Comment by Sarah on March 17, 2009 at 9:16am -
It doesn't look like anyone has posted in awhile, but I'm going to give it a shot! I need some help with recipe development work and am looking for baristas/operators interested in working with us. Feel free to reach out to me with interest.
Thanks!
Sarah
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Comment by espressoitaliano on August 29, 2008 at 11:39pm - Is anyone going to coffeefest? I'm considering, let me know.
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Comment by Steve on August 17, 2008 at 9:29pm - You cant put a price on this class, for what they give you in such a short time is truly priceless!!! Thanks to Matt, Jared and Ed for all your expertise!!!
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Comment by Holly Josey on April 23, 2008 at 12:51pm - ABC was time well invested - absolutely. How many of you return home to find that your old trust espresso machine has evolved into a piece of unworthy junk?!? Amazing how quickly one's perspective can change!!
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Yeah Bryan glad you mentioned knocking the portafilter... I still see seasoned guys do this, so I guess some old habits never die. I simply don't see the point, but will say that the guys I see doing it use a wooden handled tamper, so that is better…
The shot was about 25 seconds, looked to be a 16gr. or so dose in a ridged Marzocco 14 gr. basket. 1.75 oz.
When there's less amounts of crema, i perceive shots as being "hotter". Because in the same fluid volume, there's more... um, fluid. The sho…
Yeah I'm pretty sure that's all washed as well... if it's the flagship I think it is. Well, there goes my theory, haha.
-bry
5 bean blend. All washed to the best of my knowledge, but they're secretive so i can't be sure.
Just curiious, was the shot bitter, sour, flat, acrid, astringent or just boring and blah. I'm still amazed sometimes how as little as a gram or less dose difference pulled the same time same temp can make a world of difference. Then there's the tim…
The alternative... is called The Cayman Islands and I assure you... it's not worse :) To chime in, we don't have a minimum wage law but generally we start people between $7.95 and $8.95... keeping in mind... we have no income or state taxes... so th…
Dry processed?
-bry
Yeah... we stopped roasting beans months ago... just wasn't crucial anymore and WAAY better than 'white espresso'. :0) We are considering not even putting coffee in the cups, just serving paper cups with water in them and seeing if the customers not…
I had an experience yesterday that reminded me of this thread.
Went to a locally known indie shop serving the same coffee that i use on slightly better equipment than i have. (their Linea has flow restriction, mine doesn't. they have a Robur, i hav…
How recently have you had a shot that wasn't leveled, distributed, or... tamped?
There's a very strange curve in learning this (or any i assume) craft. You start out knowing nothing, you learn to do lots of stuff, then you eliminate everything that…
As I know it, the theory on the curve is that it focuses the pressure more towards the middle in order to help prevent side channeling. I know that personally I prefer a slight curve to my tamper and I find that I get the most even extraction rates…
Hello, the arabica my company is growing, grows in the shades of trees. Also it's growing at a height of +1200mtrs, that's probably why your's isn't growing well. I don't know if you make coffee, but you can use the pucks as fertilizer, actually any…
Thanks for your clarity and opinion. I removed the nay-sayer stuff as you are correct, the focus of this blog is squarely on Clancy. I do disagree on your last point (but will save those comments for another blog). I think that if someone claims to…
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