Jeremy Perrine's Discussions (134)

Discussions Replied To (114) Replies Latest Activity

"Starbucks lets the milk separate because it is easier to be consistent. That is idea…"

Jeremy Perrine replied Oct 17, 2010 to Baristas told to... SLOW DOWN!

19 Nov 14, 2010
Reply by Nico

"I lucked out and found a Salter Digital gram scale at Ross for $10. Actually, I've…"

Jeremy Perrine replied Oct 7, 2010 to Gram scales

17 Oct 7, 2010
Reply by Jeremy Perrine

"One the the few times Mr McGinness and I whole-heartedly agree one particular topic.…"

Jeremy Perrine replied Sep 28, 2010 to Has having a pourover bar helped your business.

23 Oct 16, 2010
Reply by MacLeod

"So, here is where I'm confused on the method of production of a flat white: My busin…"

Jeremy Perrine replied Sep 17, 2010 to How flat is a Flat White?

7 Oct 31, 2010
Reply by Victoria Wilcox

"It's shouldn't be a question of 'how long does it stay fresh once ground'!!! You ca…"

Jeremy Perrine replied Sep 6, 2010 to How long does ground coffee stay fresh in doser???????

38 Oct 31, 2010
Reply by Joseph Robertson

"Often times, it's not so much the policy itself, but the attitude of the barista. I'…"

Jeremy Perrine replied Sep 3, 2010 to Esspresso to-go

13 Sep 16, 2010
Reply by Elijah Thomas Clark

"We serve Chemex, Press, and others with yields of 20+ ounces. I'm more referring to…"

Jeremy Perrine replied Aug 31, 2010 to Cups n bottles

19 Feb 2, 2011
Reply by Gary T

"Do it. 20oz don't pay the bills because they don't have the same profit margin as th…"

Jeremy Perrine replied Aug 31, 2010 to Cups n bottles

19 Feb 2, 2011
Reply by Gary T

"Check out the possibility of doing a pourover bar. All you'd need to hookup is a wa…"

Jeremy Perrine replied Aug 23, 2010 to Brewed Coffee Catering Pricing

8 Aug 24, 2010
Reply by Mitch Buckner - Bella Caffe

"Avenue 18 or something like that. Outta Canada, he's Japanese so communication isn't…"

Jeremy Perrine replied Aug 22, 2010 to Hario Filters (#1/Small Cone)

7 Sep 11, 2010
Reply by Jared Rutledge

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