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Scott conary's Page

scott conary Male Chapel Hill / Carrboro, United States: 2buw8m7r0kjvc; Share

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scott conary's Groups

World Barista Championship (35 members)
Barista Guild of America (132 members)

Coffee Culinaria (11 members)
Greek Barista Union (24 members)

Social Projects. (55 members)

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scott conary's discussions

Cafe Management Toolshed

Replied Apr 7

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Latest Activity

Raul left a comment for scott conary 5 hours ago

scott conary left a comment for Mike McKim 9 hours ago

scott conary and Chris White are now friends

Jul 24

scott conary left a comment for Henry Rich Jul 21

Profile

What is your position in the coffee industry?: barista, manager, coffee shop owner, barista trainer, coffee roaster, industry professional, consultant

Where are you located? ( City and Country ): Carrboro, Chapel Hill, NC

How many years have you been in the industry?: 12

If you are a barista or shop, are you interested in a barista exchange with another coffee shop/barista?: maybe

About Me:: Obsessive coffee consumer / coordinator

About My Company:: www.openeyecafe.com
www.carrborocoffee.com

Website:: http://www.caffedriade.com

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Comment Wall (168 comments)

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At 11:19am on August 7th, 2008, Raul said…: hey how you doing I hope i see you soon in your town

take care

At 8:59am on July 17th, 2008, Jason Burton said…: I won't lose touch man. No way. No, not following Elly, screw PBR. ha.
I'm heading over to Houlihan's Specialty Restaurant side. So, I'll be in DC once in awhile (J. Gilbert's) and a few other east coast cities. Really pumepd.

At 9:51pm on July 16th, 2008, Jason Burton said…: Elly says hello. Call him 913.687.9863...by the way,

I'm moving on gang. Almost 4 years with The Roasterie and I'm packing the bags and heading over to the F&B side of the world. More details to come.

At 7:29am on July 7th, 2008, nik orosi said…: hello mate,
hows life back home?
was nice to catch up in copenhagen
hoping to see you soon
all the best

At 8:26pm on July 2nd, 2008, Daniel Thomas said…: The little bit of training i have had is from the former owner and the espresso 101 dvd. when steaming the milk i leave the steam from the wand wide open to keep the milk rolling until it reaches the desired temp & consistency. Does it make any difference to back the pressure (steam) back half way and keep the milk rolling slowly? which will give me the best product? Thanks

At 5:49pm on June 22nd, 2008, Zech said…: Thanks. This rocks.

At 2:52pm on June 22nd, 2008, KoKoMos said…: great! thanks for asking. How is the coffee business?

At 11:12am on June 22nd, 2008, Alana said…: The grind's pretty good this summer. We're getting all of the summer school & orientation crowds to keep us busy.

At 7:43pm on June 11th, 2008, Tisi said…: Thanks for the add.

At 5:16pm on June 11th, 2008, Jason Dominy said…: Cool to hang out at the Open Eye today with the Marks. Nice shop you got there, really big! And super cool staff. Great work. Maybe I'll catch you next time!

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