Forum Discussions (5,561)
| Discussions | Replies | Latest Activity |
|---|---|---|
Height of Probat L5 (with Hopper)Does anyone know what the height of a Probat L5 (with hopper) is? Started by Ambrose Tham in Equipment & Tech |
0 | Feb 1, 2012 |
Member Points LeaderboardHi everyone, I wanted to give a shout out to the member points leaders and expose anyone who is not aware of this feature to it. Basically… Started by Matt Milletto in Barista Exchange News & Announcements |
36 |
Jan 31, 2012 Reply by Bryan Wray |
My coffee shopHi there is a little vidieo that i found on the vimeo You can see mea bit of my coffee shop as well at our life style. http://vimeo.com/358… Started by olivier dutil in Barista Exchanges & Travel |
0 | Jan 31, 2012 |
I want your used La Marzocco!Looking to buy your used La Marzocco, the worse shape it's in, the better! I'm just looking for a machine to pull apart to teach myself. I… Started by Daniel Williamson in Classifieds |
3 |
Jan 31, 2012 Reply by Jason Shipley |
Marketing of seasonality... thoughts?For those that haven't seen this yet, here's a link to Christopher Schooley's recent piece on the marketing around greens' harvest date. T… Started by Brady in Origin, Growing and Green |
7 |
Jan 30, 2012 Reply by Corvus Coffee |
what customer requests do you say no to?Out of curiosity , In your shops respectively, what are some customer requests that you absolutely cannot/ will not comply with? Do you ma… Started by Chris/Dale in Retail Coffee Business |
102 |
Jan 30, 2012 Reply by Joseph Robertson |
Espresso often bitter or lacking in flavourHi I have been training as a barista for about 6 months now and I am having some issues with my espresso, I often find that it pours in 23-… Started by James Perini in Espresso |
11 |
Jan 29, 2012 Reply by James Perini |
Pourover KettlesRecently read an old discussion on Coffeed, regarding the value vs. cost of pouring kettles commonly used in manual brewing. The standard w… Started by Paul Yates in Equipment & Tech |
45 |
Jan 29, 2012 Reply by Mykey Avila |
Nasty Dry Barista HandsI work at a busy shop where in one shift I can pull 150-250 shots of espresso. At the end of the shift, my hand look and feel awful. They… Started by Cedric in Barista Exchanges & Travel |
4 |
Jan 29, 2012 Reply by Jason Shipley |
Latte Art on StradaI recently got hired at a local cafe, and I'm currently being trained on a La Marzocco Strada. Although I have no experience with a commerc… Started by Andy Kwon in Espresso |
11 |
Jan 27, 2012 Reply by Andy Kwon |
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