After several trips to NYC recently, I think it's amazing what is happening to the NYC coffee scene. What used to be a wasteland of Starbucks and old-school (read-old Italian espresso), has turned into the Third Wave flooding the city with pioneers like Jonathin Rubenstein (JOE), Ken Nye (9th Street), Caroline Bell and Chris Trimbrell (Grumpy) paving the way for Gimme and Cafe El Beit and others. How exciting, to be able to go to one of the most… Continue

I was hoping that the offer of a winter-time warm and dry shop to work in, a fairly competitive wage, nearly unlimited cappuccinos, relaxed atmosphere and pretty good tips would have yielded a few more applicants. It seems that anyone who can lean on a shovel-handle can get $15/hour these days doing construction. Anybody have any tips on recruiting staff?

looking for anybody who is a barista in Missoula Montana...any takers?

Whether you know me or not. The facts cut through the valley fog like this. I work for Barefoot Coffee Roasters. We are located in Santa Clara, California, right next to San Jose for those who don't know. This is all good and well. The Silicon Valley loves us. People will drive from all over the Bay Area to get a cup of Barefoot's fine elixir.



I drive an extra long time for the same sweet coffee love. You see, i live in Modesto, California. "How far is that from Santa Clara?" you… Continue

It has been about 5 years since I was last in Vancouver B.C. and my wife and I made the time to take a short road trip up there.



Two nights before we spent a wonderful evening with Chris Owens and M'llissa Muckerman here in Portland and had a dinner to remember at Le Pigeon with the addition of Sarah Allen and Phuong Tran. We ate everything from Cows Tongue, Foie Gras, Sea Urchin, Beef Cheeks, Lamb Shank, Local Truffles, and so much more… Continue

Just flew in from Kona, and jeez are my arms tired!!



Tasted coffee with the Kona Pacific Farmer's Cooperative...and ANDREW HETZEL came to play as well! Can you believe he was actually in Hawaii? He's never in Hawaii!

Mostly we tasted coffees other than Kona. The producers tasted Colombia, Ethiopia (natural), Guatemala, Sulawesi, and Brazil Cerrado. These guys were blown away! Think about it- if you thought your coffee was THE best in the world and then found out all these… Continue

When I got my first job in a coffee shop I thought, “I like coffee, that machine looks fun – how hard can it be?”. I was more worried about burning the food in the café or how I was going to amuse the scary looking emo

teenagers in the corner than what sort of coffee was going to go into that

strange noisy hopper on the worktop. I'd used the coffee machine when I worked

in the pub; it involved sticking a cup underneath and…

Continue

I'll post on this topic more later...

A quick link to a great compliment.

Art Petty on Managment

Exciting to see the membership grow so quickly on Barista Exchange! I will keep you all informed on new additions and features as they come to fruition. Like I have said before, feedback is greatly appreciated during these beginning stages of the site so feel free to message me.







To give you all a sneak peak at what will be releases in the next couple weeks, here are some of the features/upgrades in… Continue

So I don't leave for Guatemala to start my internship till Monday, but I've already got homework! I've started reading "The Coffee Cuppers' Handbook" and selections of "Espresso, the Science of Quality." I'm really glad I started going to Counter Culture Coffee's cuppings (alliteration?) . It's started me down the path of recognizing flavors and aromas so I won't be starting from scratch which will help me move faster and get further. I hope.

In addition I'm toting down some 20 plus pounds… Continue

I would hope everybody would enjoy my full review of John Hornall's Chestnut Hill Coffee Co. It is on my blog on a dedicated page - please enjoy! http://wilsonhines.wordpress.com/chestnut-hill-coffee-company-review/

Yay! I can't believe there are already 1000 members on Barista

Exchange. Thank you to all who have supported the site by joining,

blogging, uploading great photos, and so much more. I am excited to see

the site grow, and truthfully didn't expect it to grow so fast.



Congratulations to Beata from… Continue

(For stock only)

Hi Breez,



I am sorry to have no responds to you because I did not understand your words. I really did not know what it mean.



A short history of my English study: I learnt Russian in my high school, because there were no enough teachers for English at that time. In my college, I learnt to read mathematics and physics text books in English, without any experience of speaking and listening English. In Italy, I learnt to…

Continue

(For stock only)

Kaffa Café,

Standards of Coffee Drinks



Hi, everyone.



(1) First, let me explain why I came back to coffeegeek.com.



We are still in the coffee industry and won‘t leave it in any case, for evident reason. If we have something to say, here is always the best place for it. We have no other choice. So, here I am.



(2) From the very new podcast (#60), I hear the calling…

Continue

(Is for stock only)

Jasonian Said:

Well that was quite a lot of - historyrepeatingitselfagaininyetanotherpe terinbeijingthreadaboutespressostandards - in one take.

Posted January 28, 2008 link

I had a careful reading of your post, based on my poor English, and summarized that you mainly talked about…

Continue