Wanted one for a LONG time, years. Was thinking the 124oz 44.5" tall monsters but more practical to get multiple of the smaller. So finally pulling the trigger on 4 32oz Yama Cold Brew towers. This way instead of just being able to afford 2 biggys now can have one each at two locations, 2 at third location/backup waiting for inevitable broken glass replacements. Can augment cold brew with current method if needed and still have the wow factor.…Continue
Added by Mike McGinness on June 28, 2011 at 7:00pm — No Comments
Looking for a barista job in the Chicago wicker park area 3 yrs experience as well as management position doing ordering,scheduling, hiring / firing interviewing making drinks and customer service Any Leads?
Added by Ed on June 28, 2011 at 11:12am — No Comments
I might have been off…Continue
Grade 2 National Export
Texture: slightly dry and hoppy
Flavor Profile: the flavor profile of a typical conventionally grown and processed coffee from the region of Yirgacheffe. Jasmine tea, hints of grapefruit, purple grape juice and floral lilac. The acid is bright to start then leans slightly dry like an IPA. Very aromatic and perfumy.
Noteworthy: this coffee is a conventionally grown and…Continue
Added by firstname.lastname@example.org on June 16, 2011 at 10:29am — No Comments
I'm currently getting a formal education in coffee at the Center for Barista Training in Indiana. I'm loving it, and I'm super sad that this is the last day. It's been an extremely concentrated dose of information that I'll probably be processing for weeks. And because I'm an intern at the roaster next door (and live in intern housing across the parking lot) I have access to the machines to practice literally anytime I want. It's pretty much coffee utopia.
But at the end of the…Continue
( In Manila, Philippines, there is a coffee shop that stands out from the rest; this is my 'letter' about it--the one and only Bona Coffee Company)
It's me again, a raving customer.
I know I haven't been around much, but I haven't…Continue
Added by Andrea Maxine Recto on June 7, 2011 at 9:53pm — No Comments
Well, I've returned from another fantastic trip to Brasil, this time mostly in Belo Horizonte where I spent several days at Bruno Souza's new coffee lab and teaching facility, "Academia do Cafe". This is a state of the art facility equipped with a San Franciscan sample roaster as well as a Probat L-15, He also is working with La Marzocco, Bunn brewers and grinders as well as demonstrating the many methods of extracting great brewed coffee.
The classes were taking both…
Added by Steve Lanphier on June 6, 2011 at 10:30am — No Comments
I had a rough week and was too busy to get back on my Marzocco. I got the wiring in and roughly tested. Now I'm finishing up the plumbing. Will have the new bayonnette rings and groups caps done next. The wiring was challenging because the last owner moved too many things around. Honestly, some things I guessed on and it looks like it will work out nicely.…Continue
Added by Mickael on June 3, 2011 at 5:48pm — No Comments