Espresso (371)
| Discussions | Replies | Latest Activity |
|---|---|---|
flat water vs sparkling waterwhich do you prefer to put along side espresso when serving/drinking? i find when i have flat water after my espresso it soothes my palate… Started by paul cali |
6 |
Jun 16, 2011 Reply by Jason Haeger |
Need professional critique of home barista training websiteI have recently launched a website that is designed to instruct home users how to properly (that's a dangerous word :) make espresso drinks… Started by Ben Kouba |
11 |
Jun 2, 2011 Reply by Ben Kouba |
SyrupsI am trying to remember the name of a syrup brand. I really like it but the last few days it has escaped my memory. The brand has a year in… Started by Vienna Americano |
1 |
May 6, 2011 Reply by Adam Ptasnik |
Flat WhiteYour thoughts on the growing popularity of the Flat White? To jump on the bandwagon or no? How much different is the flat white from a trad… Started by Brian Thayer |
32 |
May 5, 2011 Reply by Luce |
Espresso Soda, The Manhattan SpecialI have a client who sent me a soda with a payment the other week, its from NY here is a link to their site: http://www.manhattanspecial.com… Started by luke hudek |
18 |
Apr 14, 2011 Reply by Brian Bergman |
HOLY CREMA!!!Hey, so, I'm working at a new cafe and Im playing around with the new espresso and Im finding that the crema in the espresso isn't very thi… Started by Brittany |
9 |
Apr 2, 2011 Reply by Nate Gory |
My worst nightmare realized: the iced cappuccino.So, I've been working in specialty coffee since 2000. And nearly every day since my first shift behind an espresso machine, I've encountere… Started by LeeAnne |
9 |
Apr 1, 2011 Reply by Sandy Hon |
To Nuovo Point or Knock off PointHas anyone come across Nuovo Point Look alike. I have ordered from a few different companies that all claim to be real BUT, alas they are n… Started by Mike Love |
9 |
Mar 28, 2011 Reply by Matthew |
Factors that made up a good espresso shot?We are new Cafe and are trying to find good routine balance to pulling a great shots. We are using 8-9 grams of coffee, manually producing… Started by k |
1 |
Mar 28, 2011 Reply by Alex Meece |
working counter heightWe are wanting to open a coffee house in melbourne... the difference being that the shop is a heritage listed old chemist building (cicrca… Started by Brian McKelvey |
3 |
Mar 12, 2011 Reply by Deferio |
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