Thanks for the very nice comment. I guess I just do what I do, love what I do- I am lucky to be able to be in that position. If you ever head over this way, drop me a line.
Good to hear from you. I'll let you know when I have a definite travel schedule. Also, I will be returning in the next couple of years to work on follow up projects in Central America.
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…
2 hours ago
Gabe Windham SERBC... Be there or be a waste of life!
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…
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…
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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Sarah Leanne Barnett's Comments
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greetings from europe!
Of course any info I have is free....
I like that you are looking to roast; IMO, it's an important part of really getting to know the coffee, and how it should be prepared.
Cheers,
Woody (FinerGrind)
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