Espresso (375)
| Discussions | Replies | Latest Activity |
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espresso with lemoncould someone please explain where this tradition came from and why? Started by jessica rufo |
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Jan 22, 2009 Reply by Eli Kalen |
Bottomless Portafilter IssuesI've been using a bottomless portafilter in my cafe for about a year now. There is one thing I can't seem to figure out. The stream of the… Started by Rachel Lehman |
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Jan 20, 2009 Reply by Mark Crawford |
help me help me help me with my caps.Hey, I've been trying to get better at pouring competition style cappuccinos lately. Generally at my shop when I pour just one for a custom… Started by Dave Delchamps |
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Jan 18, 2009 Reply by Dave Delchamps |
Ripple tampersHey, guys. I just saw this "Ripple" tamper on Reg Barber's site today. This is the first I've heard of it. Does anyone have any experience… Started by Steve Willingham |
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Jan 14, 2009 Reply by elvin |
Decaf Please !!!Hi guys, I wanted to know if a single Espresso has less Caffeine than a normal 12 oz. Brewed Coffee (mild Roast) . Started by Jose Miguel |
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Jan 10, 2009 Reply by Tyler Stevens |
Rancilio Silvia ???Why Are People Crazy About the Rancilio Silvia ? 1. This Machine is Based on a Commercial Design. 2. The Machine Makes Thick Bodied Crem… Started by Jose Miguel |
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Jan 8, 2009 Reply by Mike McGinness |
Barista 201, 301, 401I thoroughly love training, which I see as basically trying to translate enthusiasm. The challenge lies less in conveying technique, and gr… Started by Greg Suekoff |
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Jan 8, 2009 Reply by Jason Haeger |
Aging espresso to develop crema...As I've come to learn, it's a common practice to age (let rest for a certain period of time) an espresso to allow the crema and, to some ex… Started by Joey Trujillo |
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Jan 7, 2009 Reply by Brady |
Segafredo Zanetti - Tasting notesHi, Does anybody have or could anybody add some tasting notes for Segafredo blends? Mainly Massimo and Extra strong. I have done some tast… Started by Lee Wardle |
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Jan 3, 2009 Reply by Damon Lurie |
Capp to-go sizesI'm interested in what other folks are doing for capps to-go. Right now, we do a 10-oz for singles, and a 12-oz for doubles (don't worry, w… Started by Pete |
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Dec 23, 2008 Reply by Andy Newbom |
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