(For stock only)

I know that in this forums, there are many different people. But, someonen said that they are already making their espresso not starting from that "golden rules", but here there are many people who are never leave from "golden rules" any more. Does it mean any difference between US and Australian and does it mean that Australia is really more than developed than US?

I do not mean anything else but the facts which I remember is just like this. Does it mean that…

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The main Stumpjack blogsite is located at http://stumpjack.com/.

A Short History

The human have been drinking coffee for more than 500 years, but espresso has got only about 60 years. In most time of this 60 years, it is only made and served in Italy and some other countries in south Europe.

For the most part of the world and most coffee professionals of the world, the history about espresso may be started only around 1990. It means that we are all starting to learn and to know…

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Wow, what an amazing storm we had Sunday night! We, here in Kennewick, got 9 inches of snow and that's on top of an inch of ice. There is one disadvantage of being a mobile espresso business and that's when the roads are bad, you're not making any money.

So here I sit two days later, unable to get my truck out. I have so much ice around my truck, from the freezing rain and melting snow, that I don't think I'm going to get out anytime soon.

Last week I had to battle single digit…

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I have a headache. I moan to Carl about this, but he is not impressed."I don't believe such a thing exists." he says. This is because I have a caffeine headache, or rather, a lack of caffeine headache. I didn't sleep particularly well last night, and this morning I had to get up unhealthily early for me, rush round trying to pack everything up for the weekend, and then leg it to the station to catch a (late) train at 8.14. I did not get time to make coffee. Further more, as a conscientious,… Continue

I am on the lookout for a winning Chai Latte combination. I am working with a very nice spice tea (the 500 Mile Chai blend from Gong Fu teas), milk and have been tampering with what to sweeten it with. Honey just doesn't seem to bring out the spices in the tea as much as a small blast of cinnamon syrup does. Any suggestions from anyone out there?

on Wedensday I'm going to Oslo, looking forward to it, I will be so hi afterwards, will try an get some green beans at Mocca or at Tims place, roasting is the new skill I will achieve.

It will be pleasant to get an espresso from Tim and Robert and Mie and Gunnhild and many more.

I will try to get as many new impulses as possible on that trip. will be there till sunday.

and this summer I will be going to the Florida keys to visit a friend of mine who is a doctor there. so does… Continue

So, Evoke is interested in serving Chai Tea and Chai Tea Lattes using
premium loose leaf chai. I know there are several cafes around that are
using loose leaf chai even in their lattes.

We have tried several but cannot get it to steep well in the milk.

Any suggestions?

..be bold

I love being the last one out of the shop. Last night I had just

left the shop when I remembered that I had left my cell phone charger

and, when I got back into the shop, I found myself surrounded by

slumbering beasts of burden. The GB5 squatted there on the

counter with its two eerily glowing oval eyes. The Clover

persistantly reminded me to "Stir in cleaner" while the water tower and

the Anfim peeked at me with their little red eyes. In the dark I

could feel… Continue

So our first 2 weeks went pretty well. No advertising , just word of mouth and a very thirsty downtown business crowd. Each day, except MLK day, which was slow, we have seen an increase in numbers. People are pretty grateful to have a 'real' coffeehouse in town. People also have been looking for a lunch spot, and I have to pay the bills, so on Monday we will add soup and panini to our modest menu offerings. I am trying to strike the balance , staying focused on our outstanding espresso and… Continue

Fly from Seattle to Milwaukee. i have a lay over in Minneapolis and unfortunately not long enough to check any cafe out.

Milwaukee:

Alterra Coffee - Working with Scott Lucey



Madison:

Ancora Coffee - visiting with Ryan Baughn

Not sure yet, I imagine I can hang out at my friend's cafe at EVP. I still am getting to know about EVP, my friend that I am visiting has been working with them for several years. They roast their own coffee and have some pretty nice… Continue

My introduction to the world of Guatemalan coffee came a short 15 months ago. I really had zero information about coffee, let alone the world associated with it. I am so thankful that my eyes have been opened to the beauty of the world behind my little cup of coffee.

Of course, Guatemalan coffee is superb; every cup is a new beginning for me as I experience the flavor each time anew. It is so multifaceted. It is easy to sell for me, as it sells itself. I could never…

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oh my god, the coffee shop is almost done!!!!!!!!!

As many have noticed we have a new header and overall design for Barista Exchange. I will be experimenting with the best look and feel for the site as it continues to grow.



we are no longer in BETA mode! woohoo. I will be introducing new functionality each month. A couple things I am working to add soon are:



• Google map/location finder. This is a huge task but I am hoping to

create something like this soon. This may also… Continue

Posted by: Mary Dally-Muenzmaier

Stone Creek Coffee's owner and founder, Eric Resch, just recently returned from the lovely and enchanting country of Honduras--a land rich in cultural and coffee growing history. While there, he spent three days visiting microenterprises, including multiple coffee co-ops.

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