Barista Exchange

John P's Discussions (408)

View

Discussions Replied To (388)	Replies	Latest Activity
"Yes! 2 places for espresso and one wonderful hand-drip coffee - Roasts on site too.…" John P replied Oct 30, 2008 to osaka coffee	2	Oct 30, 2008 Reply by John P
"I find that days five to ten are best for most espresso that I roast, but those that…" John P replied Oct 29, 2008 to Aging espresso to develop crema...	9	Jan 7, 2009 Reply by Brady
"We've never entertained the idea of drip coffee. So for us it's always been everythi…" John P replied Oct 20, 2008 to Power to the Americano?	19	Feb 6, 2009 Reply by Bedlamite23
"Thanks Brady, We would have a charge. I've taught classes on other aspects before,…" John P replied Oct 16, 2008 to Weekly Coffee tasting/cupping...Who does it?	2	Oct 16, 2008 Reply by John P
"As an owner, I see quality boiled down to the "simple" elements of quality and fresh…" John P replied Oct 15, 2008 to What does "quality" mean to you?	65	Oct 26, 2008 Reply by Joel F. Eugenio
"Thought I would chime in here... Caffe Milkart is in the Umeda area of Osaka at the…" John P replied Oct 8, 2008 to Hiroshi Sawada wins Millrock Latte Art Competition!	26	Dec 6, 2008 Reply by Steve MacDowall
"For Chai plus a shot we prefer "Chai Charger". "Dirty" chai has a connotation of deg…" John P replied Oct 6, 2008 to What do you call a shot of espresso in a cup of coffee?	54	Feb 3, 2009 Reply by David Sierra
"10 days to 2 weeks. As a general rule, it's usually on the shorter end for coffee an…" John P replied Oct 6, 2008 to How long do you keep your coffee after its roasted?	22	Oct 15, 2008 Reply by Jason Haeger
"I call it a waste of good coffee. (or espresso)" John P replied Oct 6, 2008 to What do you call a shot of espresso in a cup of coffee?	54	Feb 3, 2009 Reply by David Sierra
"1. Panama Carmen Estate - prepared in siphon, it's coffee Heaven. 2. Cappuccino with…" John P replied Oct 3, 2008 to In An Attempt To Become 1 With The BEAN~Share With Me	7	Oct 6, 2008 Reply by BaristaOnDutY

‹ Previous
1
…
36
37
38
39
Next ›

RSS

Welcome to
Barista Exchange

Sign Up
or Sign In

Or sign in with:

Barista Exchange Partners

Partner Discount Series Offers

Barista Exchange Friends

Keep Barista Exchange Free

Are you enjoying Barista Exchange? Is it helping you promote your business and helping you network in this great industry? Donate today to keep it free to all members. Supporters can join the "Supporters Group" with a donation. Thanks!

Badges | Report an Issue | Terms of Service

Barista Exchange

John P's Discussions (408)

"Yes! 2 places for espresso and one wonderful hand-drip coffee - Roasts on site too.…"

"I find that days five to ten are best for most espresso that I roast, but those that…"

"We've never entertained the idea of drip coffee. So for us it's always been everythi…"

"Thanks Brady, We would have a charge. I've taught classes on other aspects before,…"

"As an owner, I see quality boiled down to the "simple" elements of quality and fresh…"

"Thought I would chime in here... Caffe Milkart is in the Umeda area of Osaka at the…"

"For Chai plus a shot we prefer "Chai Charger". "Dirty" chai has a connotation of deg…"

"10 days to 2 weeks. As a general rule, it's usually on the shorter end for coffee an…"

"I call it a waste of good coffee. (or espresso)"

"1. Panama Carmen Estate - prepared in siphon, it's coffee Heaven. 2. Cappuccino with…"

Barista Exchange Partners

Barista Exchange Friends

Keep Barista Exchange Free