Espresso (375)
| Discussions | Replies | Latest Activity |
|---|---|---|
The learning curve.I want to make espresso that hits every part of the pallet and makes the eyes light up every time I pull a shot. I want my milk to blend… Started by thea smith |
8 |
Apr 25, 2010 Reply by thea smith |
The EducatorI just had a cool idea for helping to educate customers, and I thought I'd share with y'all. I was in a little coffee shop the other day,… Started by christopher myers |
8 |
Apr 24, 2010 Reply by Greg Stumbo |
Etching tools?Hey all, I'm wondering what people are using as a tool to etch designs in latte art. Typically, we just use our thermometers, but we've st… Started by Adam Wilson |
41 |
Apr 20, 2010 Reply by Victoria Wilcox |
Pulling better decaf shotsHi, so I was just wondering if anyone has any thoughts about decaf espresso. I know that it behaves a little differently from regular, jus… Started by Indigo Asher |
7 |
Apr 19, 2010 Reply by christopher myers |
Favorite "Mexican Mocha" recipe?Hi all, The cafe I currently barista for simply uses the Torrani Mayan sauce for their "mexican mocha" ... its crap (sorry, my opinion). Th… Started by MilesT |
11 |
Apr 19, 2010 Reply by christopher myers |
Andy Schecter's pour-by-weight challengeAndy posted this yesterday on Portafilter.net. I thought it deserved as wide an audience as possible. Basically, measuring your shots by we… Started by Marshall Fuss |
1 |
Apr 11, 2010 Reply by Jared Rutledge |
Single origin espressoSo I know that this has been topic of discussion before, however: I'm looking for any opinions on single origin espresso. As far as how ma… Started by Matthew Pitts |
13 |
Apr 11, 2010 Reply by jon |
Rancilio Epoca E2 (2 group) need opinions on machineHi... have an opportunity to purchase a brand new one at dealer cost. They brought it if for a customer who backed out... for me it would b… Started by Marek |
4 |
Apr 4, 2010 Reply by Bambi Clark |
In refer to the Italian traditions...My question is to those barista's in America either on the west coast or the east coast. How is the italian tradition in preparing coffee v… Started by Giovanni Caffarella |
37 |
Mar 30, 2010 Reply by Adam |
variable water temperatures on the Plus 4 UHey all, it has been a while since I posted anything on here but I have recently come up against a brick wall so to speak. I work in a shop… Started by Ryan Ross |
1 |
Mar 29, 2010 Reply by Eric Hammond |
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