All Discussions Tagged 'french' - Barista Exchange2024-03-29T08:43:11Zhttps://www.baristaexchange.com/forum/topic/listForTag?tag=french&feed=yes&xn_auth=noFOR SALE : Coffee Equipmenttag:www.baristaexchange.com,2016-09-08:1688216:Topic:15992092016-09-08T23:06:48.659ZPedro Calcañohttps://www.baristaexchange.com/profile/PedroCalcano
<p>I have used coffee equipment (all in good working condition). <br></br> Serious inquiries only!!<br></br> pick up in Bronx ( Shipping available to limited areas and on limited items )<br></br> <br></br> 1 - Curtis warter boiler $500<br></br> 1- Under counter double door Beverage air fridge $1000<br></br> 1- Fetco CBS 2032e Coffee Brewer $600 (urns not included)<br></br> 1- EverPURE filter system $100<br></br>50 - Bodum French Press- sizes 10oz | 24oz | 32oz price $5 ea. | $10 ea. | $15 ea.…</p>
<p>I have used coffee equipment (all in good working condition). <br/> Serious inquiries only!!<br/> pick up in Bronx ( Shipping available to limited areas and on limited items )<br/> <br/> 1 - Curtis warter boiler $500<br/> 1- Under counter double door Beverage air fridge $1000<br/> 1- Fetco CBS 2032e Coffee Brewer $600 (urns not included)<br/> 1- EverPURE filter system $100<br/>50 - Bodum French Press- sizes 10oz | 24oz | 32oz price $5 ea. | $10 ea. | $15 ea.<a href="http://storage.ning.com/topology/rest/1.0/file/get/91969440?profile=original" target="_self"><img width="150" src="http://storage.ning.com/topology/rest/1.0/file/get/91969440?profile=RESIZE_180x180" width="150" class="align-left"/></a><a href="http://storage.ning.com/topology/rest/1.0/file/get/91969499?profile=original" target="_self"><img width="150" src="http://storage.ning.com/topology/rest/1.0/file/get/91969499?profile=RESIZE_180x180" width="206" class="align-left" height="136"/></a><a href="http://storage.ning.com/topology/rest/1.0/file/get/91969494?profile=original" target="_self"><img width="150" src="http://storage.ning.com/topology/rest/1.0/file/get/91969494?profile=RESIZE_180x180" width="150" class="align-left"/></a><a href="http://storage.ning.com/topology/rest/1.0/file/get/91969511?profile=original" target="_self"><img width="200" src="http://storage.ning.com/topology/rest/1.0/file/get/91969511?profile=RESIZE_320x320" width="150" class="align-left" height="225"/></a></p> French Presstag:www.baristaexchange.com,2014-06-07:1688216:Topic:15246012014-06-07T13:51:39.731ZMike Dhttps://www.baristaexchange.com/profile/MikeD301
<p>I feel like a big boy now, I went out and bought a french press. I really enjoyed the flavor but noticed a residue on the bottom of my cup. Is this normal, if not how can I make my next cup even better? </p>
<p>I know that this is a basic question but I new to coffee outside the home drip and K-cups.</p>
<p>I feel like a big boy now, I went out and bought a french press. I really enjoyed the flavor but noticed a residue on the bottom of my cup. Is this normal, if not how can I make my next cup even better? </p>
<p>I know that this is a basic question but I new to coffee outside the home drip and K-cups.</p> Best french pressestag:www.baristaexchange.com,2014-04-08:1688216:Topic:15139472014-04-08T17:55:42.955ZTheresa Szentendreihttps://www.baristaexchange.com/profile/TheresaSzentendrei
<p>Hello! The owner of the restaurant where I work has grown enamoured with le creuset stoneware press pots because they come in fun colors and hold heat better. I am fine with our bodum press pots and figure why fix it if it ain't broke. Aesthetics aside, is there any benefit to the stoneware pots? To me, holding heat is not really a positive attribute as we don't want to hold coffee in the pots anyways. However, we are a full service restaurant and press pots go straight out to tables, so the…</p>
<p>Hello! The owner of the restaurant where I work has grown enamoured with le creuset stoneware press pots because they come in fun colors and hold heat better. I am fine with our bodum press pots and figure why fix it if it ain't broke. Aesthetics aside, is there any benefit to the stoneware pots? To me, holding heat is not really a positive attribute as we don't want to hold coffee in the pots anyways. However, we are a full service restaurant and press pots go straight out to tables, so the stoneware pots would be quaint. Any thoughts? I also think they are pricier and if they get chipped or broken at all they would be costlier to replace than the bodum..</p> Coffee Wisdomtag:www.baristaexchange.com,2013-06-19:1688216:Topic:14709632013-06-19T01:59:33.905ZStephan David Witchellhttps://www.baristaexchange.com/profile/StephanDavidWitchell
<p>Hello all,</p>
<p>I am a long time coffee fan/snob/barista. I started working at a local coffee shop when I was fourteen years old. After working there for 4 years, it closed down and naturally sought to work for another coffee shop in the local arena. As fate had it, Starbucks hired me. I slaved at Starbucks semi grudgingly for 6 years. Finally, I am done with Starbucks and ready to pursue my own coffee venture. I know how to make great coffee, work hard, extract a superb cup of coffee,…</p>
<p>Hello all,</p>
<p>I am a long time coffee fan/snob/barista. I started working at a local coffee shop when I was fourteen years old. After working there for 4 years, it closed down and naturally sought to work for another coffee shop in the local arena. As fate had it, Starbucks hired me. I slaved at Starbucks semi grudgingly for 6 years. Finally, I am done with Starbucks and ready to pursue my own coffee venture. I know how to make great coffee, work hard, extract a superb cup of coffee, etc. However, I am quite the novice (I feel) when it comes to knowing all the specific ins and outs of the more "refined" coffee world. An example would be roasting, (which I am about to begin learning how to). Anyway, I desire to invest in necessary equipment to perfect my craft, make a little money, and to train others how to as well. If you have any helpful tips, any wisdom you'd be happy to share, or any suggestions; I am listening!</p>
<p></p>
<p>Thank you!</p>
<p></p>
<p>-Stephan David W.</p> French Press Crust and Bloomtag:www.baristaexchange.com,2012-09-19:1688216:Topic:14140482012-09-19T15:19:42.073ZJoe D'Onofriohttps://www.baristaexchange.com/profile/JoeDOnofrio
<p>I've been following some of the very informative discussions here on different French press brew techniques, especially the brew methods link <a href="http://www.brewmethods.com/">http://www.brewmethods.com/</a>. My question is about the 'crust' that forms, or should form, after initially saturating and agitating the grounds with water. I seem to get a nice bloom forming but not as many of the grounds are floating in it and I don't seem to be getting that nice crust that I've seen in some…</p>
<p>I've been following some of the very informative discussions here on different French press brew techniques, especially the brew methods link <a href="http://www.brewmethods.com/">http://www.brewmethods.com/</a>. My question is about the 'crust' that forms, or should form, after initially saturating and agitating the grounds with water. I seem to get a nice bloom forming but not as many of the grounds are floating in it and I don't seem to be getting that nice crust that I've seen in some of the instructional videos.</p>
<p>What am I doing wrong? Grounds not coarse enough? Too coarse? Wrong water temp? I haven't invested in a nice grinder yet but my cheapo Capresso does allow me to adjust the grind size.</p>
<p>Thanx.</p>
<p>Joe</p> Starting a Pour Over Brew Bartag:www.baristaexchange.com,2011-11-08:1688216:Topic:13125892011-11-08T07:21:31.356ZNathan Lillyhttps://www.baristaexchange.com/profile/NathanLilly
<p>So about a year ago, my cafe started "French Press on Tap" (and it tag-teams with our standard drip coffee until mid-afternoon, when we brew it on demand) and many of our customers fell in love with the press and its ability to bring out all of the best qualities of the coffee bean. </p>
<p> </p>
<p>We are now ready to explore...the pour over bar! (dun-dun-DUNH! *insert far-off scream*) So I'm interested in hearing what some of you are doing and how you are making this work and sustainable…</p>
<p>So about a year ago, my cafe started "French Press on Tap" (and it tag-teams with our standard drip coffee until mid-afternoon, when we brew it on demand) and many of our customers fell in love with the press and its ability to bring out all of the best qualities of the coffee bean. </p>
<p> </p>
<p>We are now ready to explore...the pour over bar! (dun-dun-DUNH! *insert far-off scream*) So I'm interested in hearing what some of you are doing and how you are making this work and sustainable at your cafes</p>
<p> </p>
<p>Basic things I'm researching:</p>
<p>* what type of brewer</p>
<p>* roaster-designed brew bar or special-designed bar</p>
<p>* paper or sock(!) filter</p>
<p>* suggested grams to water ratio</p>
<p>* scale or no scale</p>
<p>* Hario Kettle or good ol' water kettle</p>
<p>* water tower or "hot plate"</p>
<p> </p>
<p>And of course I want to hear the good stuff!:</p>
<p>* the joys & pains</p>
<p>* the highs & lows</p>
<p>* the challenges of profitability, training, labor, demand, etc.</p>
<p> </p>
<p>Any information you can provide is grately appreciated! thx! nate</p> Phoenix Coffee Companytag:www.baristaexchange.com,2011-11-08:1688216:Topic:13124052011-11-08T07:16:46.809ZNathan Lillyhttps://www.baristaexchange.com/profile/NathanLilly
<p><b><font size="3">freshly roasted liquid intelligence</font></b></p>
<p> </p>
<p><span style="font-family: trebuchet ms,geneva;"><span class="font-size-2">Roasting artisan coffee in Cleveland, Ohio for 20 years, we have four coffee sanctuaries throughout the city, and a roastery in the heart of downtown. We see it as our job to champion great coffee here in Cleveland, and to build coffee culture and community in the process. We believe it IS possible to save the world <font size="2">by…</font></span></span></p>
<p><b><font size="3">freshly roasted liquid intelligence</font></b></p>
<p> </p>
<p><span style="font-family: trebuchet ms,geneva;"><span class="font-size-2">Roasting artisan coffee in Cleveland, Ohio for 20 years, we have four coffee sanctuaries throughout the city, and a roastery in the heart of downtown. We see it as our job to champion great coffee here in Cleveland, and to build coffee culture and community in the process. We believe it IS possible to save the world <font size="2">by intelligently serving a great cup of coffee!...and, i think, we are...one cup at a time. =)</font></span></span></p>
<br />
<p> </p>
<p><span class="font-size-2" style="font-family: trebuchet ms,geneva;">For a number of years we have been crowned Cleveland's "Best Cup of Coffee" by <em>Cleveland Scene</em> and <em>Northern Ohio Live</em> magazines, received a SCAA Golden Cup Award, and we've been featured in many local and national periodicals. We strive to make sure our coffee is great, our service is memorably friendly, and the atmosphere feels like a place where "Something Might Happen." If you step into any of our cafes you can watch our (sassy!) baristas pouring fresh French Press, brewing Fair Trade coffees, and pulling expertly-prepared espresso.</span> <br/><br/><span class="font-size-2" style="font-family: trebuchet ms,geneva;">We supply coffee to many offices, restaurants, cafes and coffee shops around Cleveland, as well as northeast Ohio, and we also ship across the country for our wholesale accounts. We have held SCAA skill building workshops, latte art throwdowns, coffee blending workshops, roastery tours, weekly coffee cuppings, espresso happy-hours(!), bike scavenger hunts, open-mic nights, and!...we are dog-friendly. =) And one of our favorite charitable organizations is Cafe Femenino.</span></p>
<p> </p>
<font face="TimesNewRoman" size="3"><font face="TimesNewRoman" size="3"><br />
</font></font><p align="left"><font face="TimesNewRoman" size="3"><font face="TimesNewRoman" size="3"><span style="font-family: trebuchet ms,geneva;"><span class="font-size-2">In 2010, we switched to</span> <span class="font-size-2">biodegradable to-go cups at all of our cafes and operations...the only cafe business in Cleveland using this model! We partner with local company (Rosby Resource Recycling) to compost not only these cups and lids, but also approximately 40% of Phoenix Coffee’s total solid waste output, which includes coffee grounds, tea leaves, food scraps and cream cartons.</span></span> <font face="TimesNewRoman" size="3"><font face="TimesNewRoman" size="3"><span style="font-family: trebuchet ms,geneva;"><span class="font-size-2">Our new cups were painstakingly designed to be unique,</span> <span class="font-size-2">colorful, and playful. The cups feature hand-crafted illustrations of iconic Phoenix regular customers and</span> <span class="font-size-2">our staff along with fun quotes and trivia. Our cups show the world that sustainable products need</span> <span class="font-size-2">not be generic and boring.</span></span></font></font></font></font></p>
<p align="left"><font face="TimesNewRoman" size="3"><font face="TimesNewRoman" size="3"><font face="TimesNewRoman" size="3"><font face="TimesNewRoman" size="3"><span style="font-family: trebuchet ms,geneva;"><span class="font-size-2"> </span></span></font></font></font></font></p>
<p align="left"><font face="TimesNewRoman" size="3"><font face="TimesNewRoman" size="3"><font face="TimesNewRoman" size="3"><font face="TimesNewRoman" size="3"><font face="TimesNewRoman" size="3"><font face="TimesNewRoman" size="3"><span style="font-family: trebuchet ms,geneva;"><span class="font-size-2">What else? ... Cool Merch? Yup. Machine maintenance? Yup. Refurbished equipment? Yup. </span></span></font></font></font></font></font></font><font face="TimesNewRoman" size="3"><font face="TimesNewRoman" size="3"><font face="TimesNewRoman" size="3"><font face="TimesNewRoman" size="3"><font face="TimesNewRoman" size="3"><font face="TimesNewRoman" size="3"><span style="font-family: trebuchet ms,geneva;"><span class="font-size-2">Catering? Yup! Fundraising? Oh Yeah! Professional barista training? Mos Def!</span></span></font></font></font></font></font></font></p>
<p align="left"><font face="TimesNewRoman" size="3"><font face="TimesNewRoman" size="3"><font face="TimesNewRoman" size="3"><font face="TimesNewRoman" size="3"><font face="TimesNewRoman" size="3"><font face="TimesNewRoman" size="3"><span style="font-family: trebuchet ms,geneva;"><span class="font-size-2"> </span></span></font></font></font></font></font></font></p>
<p align="left"><font face="TimesNewRoman" size="3"><font face="TimesNewRoman" size="3"><font face="TimesNewRoman" size="3"><font face="TimesNewRoman" size="3"><font face="TimesNewRoman" size="3"><font face="TimesNewRoman" size="3"><span style="font-family: trebuchet ms,geneva;"><span class="font-size-2"> </span></span></font></font></font></font></font></font><font face="TimesNewRoman" size="3"><font face="TimesNewRoman" size="3"><font face="TimesNewRoman" size="3"><font face="TimesNewRoman" size="3"><font face="TimesNewRoman" size="3"><font face="TimesNewRoman" size="3"><span style="font-family: trebuchet ms,geneva;"><span class="font-size-2">At Phoenix we are proud of our achievements over the many years, but really, at the end of the day, it's STILL all about doing the best we can in everything we do. And that starts with the first cup of freshly brewed java...at 6am! (yikes!)</span></span></font></font></font></font></font></font></p>
<p></p> Hero Cafetag:www.baristaexchange.com,2011-02-04:1688216:Topic:10217232011-02-04T03:28:38.237ZRobert Househttps://www.baristaexchange.com/profile/RobertHouse
<p> </p>
<p>We are located in the Hamilton Farmers Market and are Open Tuesday, Thursday, Friday and Saturday from 7am to 6pm. We serve Vegan Baking, Pour Over Coffee, French Press and pull Detour Punch Buggy Espresso. If you are in Hamilton stop in and say hello.</p>
<p> </p>
<p>Cheers,</p>
<p> </p>
<p>Rob</p>
<p> </p>
<p><a href="http://www.heromobilecafe.com" target="_blank">Hero Cafe</a></p>
<p> </p>
<p>We are located in the Hamilton Farmers Market and are Open Tuesday, Thursday, Friday and Saturday from 7am to 6pm. We serve Vegan Baking, Pour Over Coffee, French Press and pull Detour Punch Buggy Espresso. If you are in Hamilton stop in and say hello.</p>
<p> </p>
<p>Cheers,</p>
<p> </p>
<p>Rob</p>
<p> </p>
<p><a href="http://www.heromobilecafe.com" target="_blank">Hero Cafe</a></p> French Presses?tag:www.baristaexchange.com,2010-10-14:1688216:Topic:9450492010-10-14T20:41:36.431ZDavid Lanninghttps://www.baristaexchange.com/profile/DavidLanning
Any recommendations on good, heavy duty, commercial quality French presses to use and also to offer at retail to customers?<div><br/></div>
<div>I've looked around at Bodum and a few others.</div>
<div><br/></div>
<div>The ultimate resource would be a supplier that would also be willing to screen our logo on the presses...</div>
Any recommendations on good, heavy duty, commercial quality French presses to use and also to offer at retail to customers?<div><br/></div>
<div>I've looked around at Bodum and a few others.</div>
<div><br/></div>
<div>The ultimate resource would be a supplier that would also be willing to screen our logo on the presses...</div> Double Roasting???tag:www.baristaexchange.com,2010-06-25:1688216:Topic:8726952010-06-25T02:56:21.146ZJoe Burnshttps://www.baristaexchange.com/profile/JoeBurns
I have a friend who works at a restaurant where they cook everything with a wood fire oven. He said they buy their coffee from a roaster in town, and then roast it in their oven for a couple minutes before serving. Mind you, they're not buying greens, they're buying roasted coffee, and then roasting it again. Has anyone tried this? Any ideas if it would negatively impact the flavor? In order to not burn it you'd have to start with a lighter roast I imagine, and then you'd be adding a ton of…
I have a friend who works at a restaurant where they cook everything with a wood fire oven. He said they buy their coffee from a roaster in town, and then roast it in their oven for a couple minutes before serving. Mind you, they're not buying greens, they're buying roasted coffee, and then roasting it again. Has anyone tried this? Any ideas if it would negatively impact the flavor? In order to not burn it you'd have to start with a lighter roast I imagine, and then you'd be adding a ton of smoky flavor. Why not just start out with a french and be done with it?<br/>