My boss and the other barista who's been here for about 3 years off and on, are both getting on my case because I adjusted the grinder to a finer grind because my shots were too fast (like <15 seconds fast).
Now, during our summer hours, I was the only barista here, so I had time to perfect MY technique, and I didn't have to worry about other people in my workstation. We also are a slow enough place that we only have one person on shift at a time.
Well, we're back to…
Do any of you ever need coffee but you don't have time to go where you know the good stuff is or it's to far away? Most likely not, because the majority of you are Baristas and working in the industry.
That was me today, and on a coffee lovers holiday! I don't work in the coffee industry, but for me coffee is passion; a daily passion that takes me all over my city seeking out my black gold.
Today was interesting....
I woke up only to realize…Continue
I find it so frustrating that my boss doesn't give two licks about this place.
I understand that his main business is his cabinets and the coffeeshop was just an after-thought to take up some extra space, but still. If I have to work for anyone, I want to work for someone who is just as enthusiastic about coffee as I am.
If the location of this place was better, I'd work out a deal with him to take over the shop with my husband, but I refuse to stay in Walla…Continue
Added by Autumn Ritchie on September 25, 2011 at 1:31pm — No Comments
The 2011-2012 coffee harvest has officially begun at Beneficio El Manzano, in Santa Ana, El Salvador; receiving its first two batches of bourbon cherries on the twelfth of September from farms: Finca El Manzano and Ayutepeque.
Added by Michael Justin Kaiser on September 25, 2011 at 10:30am — No Comments
Added by Michael Justin Kaiser on September 24, 2011 at 3:30pm — No Comments
For the last few days, I have been throwing out everything I know about making myself a good cup of coffee and just trying random methods.
My tea ball did not work to brew at all
My little tea pot does surprisingly well at brewing coffee.…Continue
Added by D. Jay Kolbet on September 23, 2011 at 9:39pm — No Comments
Farmed by Benigno Mejia
San Vicente region
Texture: mainly clean, juicy, light powder on finish
Flavor Profile: juicy tropical fruit, peach and guava, even tomato jam. The acid is high and sweet, no hint of tartness, giving it a long mouth-watering finish. A spicy cinnamon and cayenne pepper mixes into the mid-tone fruits and lingers with a light powder feeling on the finish.
Leonardo Academy hosted the first remote quarterly meeting of the multi-stakeholder National Sustainable Agriculture…
Added by 3BL Media on September 13, 2011 at 7:39pm — No Comments