Espresso Coffee - CoffeeForums.com

View entire thread: espresso design machines made in italy

Posted by domandgi on 2004-03-16 09:26:08 Post Subject: espresso design machines made in italy

we are un italian design company that manufacture espresso coffee machines. We have developped new design patented espresso machines.
We are looking for distributors.

Back to top | view poster's profile

View entire thread: Decaf Espresso for my Saeco Magic Comfort

Posted by jwhite on 2007-01-25 16:13:19 Post Subject: Decaf Espresso for my Saeco Magic Comfort

We just got the magic comfort plus. I like decaf espressso prepared americano style (strong). What''s the best decaf espresso coffee beans for this machine/ type of coffee?

Back to top | view poster's profile

View entire thread: Novitalia L'Espresso machine - information request

Posted by mhudson on 2004-10-25 17:21:27 Post Subject: Novitalia L'Espresso machine - information request

I have been given a Novitalia L'Espresso coffee machine and I am looking for any information on its use and maintenance. Does anyone know of any links to the manufacture (unknown) or where I can get an instruction or repair manual from? Thanks

Back to top | view poster's profile

View entire thread: illy Coffee Complementary Gift

Posted by RichardItalia on 2007-07-31 15:16:29 Post Subject: illy Coffee Complementary Gift

Ciao!

Stop by and visit our new and growing website:
http://www.ItaliaLiving.com

Visit our sponser illy coffee at their banner on our homepage for details on their illy a casa home delivery program and receive a complementary gift from illy!

Simply the best premium espresso coffee in the world.

Grazie!

Back to top | view poster's profile

View entire thread: Favored Coffee Drinks @ Coffee Shops

Posted by CoffeeLover on 2003-11-20 11:12:50 Post Subject: Favored Coffee Drinks @ Coffee Shops

I'd like to see some stats of the people who come into the shops of their favorite coffee drinks. Could be a style of coffee, espresso, coffee drink, or specialty drink.

Example output:
60% Regular Coffee
20% Decaf Coffee
10% Iced Coffee Drinks
- 5% Ice Blended Mocha
- 5% Iced Coffee
5% Tea
5% Soda
- 1% Dr. Pepper
- 2% Bawls
- 2% Coke

View entire thread: Ice Cream

Posted by MrBox on 2006-06-27 10:07:59 Post Subject: Ice Cream

I had some Coffee English Toffee Crunch Ben and Jerrys ice cream last night.

YUM!

I also think the Haagen Daz Coffee Ice cream is amazing

I haven't tried the starbucks ice cream yet.

Affogato al cafe:
vanilla icecream
hot espresso coffee

Pour hot espresso over the icecream.

I've also had a cup of coffe with a scoop of vanilla in it. I like this one also.

JM

Back to top | view poster's profile

View entire thread: In Search of -- Baristas in Georgetown, Texas -- Bar None Co

Posted by BarNoneCoffee on 2007-04-05 09:40:16 Post Subject: In Search of -- Baristas in Georgetown, Texas -- Bar None Co

Bar None Coffee Co. is currently hiring for our soon-to-open store in Georgetown, Texas. We will begin training on April 23, 2007. We are looking for people with a passion for coffee who will enjoy the experience of learning the art of making fine espresso, coffee and tea drinks. Join our winning team in delivering the finest specialty coffee products and service in all of Texas.

More details at http://www.barnonecoffee.com/jobs/

Back to top | view poster's profile

View entire thread: machine for an office of 20 people

Posted by ScottL on 2004-07-22 15:34:45 Post Subject: machine for an office of 20 people

First.... I just found this site and have found it very helpful.

Second... I am hoping you can give me some advice on an appropriate machine for an office of 20 people. I am looking at both single cup options and espresso/coffee makers.

I would appreciate any advice and opinions. My office enjoys coffee and we also have visitors that request coffee. I just returned from a trip to Europe where I sampled all sorts of great coffee and espresso. I would like to be able to reproduce that European flavor.

I appreciate any advice you can provide.

Scott

Back to top | view poster's profile

View entire thread: Danesi Espresso Coffee - Opinions?

Posted by thelanz on 2004-12-29 14:49:10 Post Subject: Danesi Espresso Coffee - Opinions?

I tried some Danesi coffee from a local coffee shop and liked it but I am interested in opinions of it. The type that I tried was the decaf that I needed to buy for guests but I am interested in the Doppio Danesi or the Gold as well.

How do this brand of espresso coffee stack up against the other brands out there (i.e. Illy, etc.)?

Also, where should I purchase it? I checked out Roma Espresso but I wanted to know about other vendors out there since I have never dealt with Roma. I have purchased from Whole Latte Love but they don't sell the Danesi brand.

Thanks for your help.

Back to top | view poster's profile

View entire thread: COFFEE ESPRESSO MACHINES EXPOBAR FROM SPAIN

Posted by susana CREM SPAIN on 2006-06-26 11:01:51 Post Subject: COFFEE ESPRESSO MACHINES EXPOBAR FROM SPAIN

Hello there to all

We are a Company dedicated to the manufacture of espresso coffee machines, for professional use, present in the sector for more than two decades.
We are pleased to send you here catalogues of our products, so you can see the EXPOBAR coffee machines, present in 73 countries at this moment.

Should you have any questions or need additional information, please do not hesitate to contact me at any time.

I look forward to hearing from you soon.

with my very best regards,

:lol:

Susana Seligmann Alvarez
Export - Department
_________________________________

CREM APARATOS CAFEXPRES, S.L.
C/ ComerÃ§ nÂº4 - Pol. ind. Alcodar
46700 Gandia (Valencia) Spain
Tel.: +34 96 287 88 75
Fax: +34 96 287 88 39
Email: susana.export@crem.es
Web: www.crem.es - www.expobar.com
_________________________________

Back to top | view poster's profile

View entire thread: The Science of Coffee

Posted by NYAS on 2007-11-12 13:20:45 Post Subject: The Science of Coffee

The Science of Coffee
Speaker: Andrea Illy, Chairman, illycaffè S.p.A
Sponsored by: Science & the City
Where: New York Academy of Science: 7 World Trade Center 40th Floor, New York, NY 10007
When: December 6, 2007 form 6-7:30pm
What makes a great cup of coffee great? Is it the bean? The roast? The water? The \"crema?\"

Andrea Illy, Chairman of illycafè, S.p.A. and coauthor and publisher of Espresso Coffee: the Chemistry of Quality will explain all at the inaugural event in this year''s Science of Food Series at the Academy with a lecture on \"The Science of Coffee.\" In addition to discussing the scientific basis of our understanding of great coffee, come join us after the lecture for a fresh-brewed espresso at the post-event reception.

For More information: http://www.nyas.org/events/eventDetail.asp?eventID=10321&date=12/6/2007%206:00:00%20PM

Back to top | view poster's profile

View entire thread: COVIM COFFEE OF ITALY

Posted by Covimusa on 2008-06-25 11:51:28 Post Subject: COVIM COFFEE OF ITALY

BUONGIORNO.

Welcome to the world of COVIM coffee....... Italian Espresso coffee at its best! From the charming Ligurian Riviera and the home of Christopher Columbus we are pleased to announce the arrival of COVIM in the United States of America. Making its debut in South Jersey this \"new bean on the block\" will bring to you exquisite flavors and aromas originating from the best coffee beans in the world.

South American, African, Far Eastern and South Asian coffee beans are carefully selected and roasted in Genova, Italy, to produce the highest quality and flavor making COVIM one of the finest roasting houses in the world.

We trust you are ready for a great cup of COVIM espresso or cappuccino. COVIM coffee also makes terrific cups of Americano drip!

Please visit: www.covimusa.com or shop at http://sales.covimusa.com

Back to top | view poster's profile

View entire thread: Looking for a good roaster in Ontario

Posted by GarrettVD on 2006-10-19 13:49:12 Post Subject: Looking for a good roaster in Ontario

Hi,

I've had a Solis Crema SL70 espresso machine for a few months now. When I first got it, I ordered some espresso beans off the internet from moonbeancoffee.com. I tried their "espresso" coffee bean. But I was pretty dissappointed with it... It was a very dark roast, and it tasted very bitter and burnt. Not like the espresso I had in mind!

So what I'm looking for is a local roaster (I live in Brantford, Ontario, Canada) or a roaster that is somewhere in Ontario, that has great espresso beans, and also the specific bean that you'd reccommend from there. Any suggestions would be awesome! Thanks!

PS. This isn't related to the above question at all, but I'm looking for a czeve/Ibrik, as my sister recently brought me back some coffee from Turkey and I would like to try it.

Back to top | view poster's profile

View entire thread: Generator requirements? Decaf surprise

Posted by cloudsipper on 2007-12-04 08:28:33 Post Subject: Generator requirements? Decaf surprise

Some of you have trailer based operations or have set up kiosks where power is not available. Any recommendations on generators? sizes? Experience with specific manufacturers? Noise?, Exhaust?

I plan to do some espresso & coffee vending next spring in our local farmer's market, and may even try my hand at a trailer based op before then. I run a single group BrewtusII and a Bunn pourover-> airpot, and a Baratza grinder . Might consider doing a roast outside with the GeneCafe. All are 110V, and individually less than 1500 W each.

BTW my recent craft fair experience was modestly successful,(translation: broke even + with the $40 exhibit fees, purchase of syrups, etc). One of the biggest surprises was the excitement about a freshly roasted DECAF ! Who knew? It's definitely going to be in my arsenal in the future. The dark roasts were a hit also, but may have been more of an impulse sale.

Lessons learned: Find out if the food vendor also sells coffee !

Pretty hard to compete with free coffee! Next year I'll try to work a deal to provide ALL the coffee for the event.

Back to top | view poster's profile

View entire thread: Baristamakers[sm] Professional Barista Training in your Shop

Posted by cafemakers on 2005-04-17 19:02:55 Post Subject: Baristamakers[sm] Professional Barista Training in your Shop

Don't waste money or valuable time away from your shop traveling across the country to barista school when our expert trainers will come to you. Train your baristas to the standards of an internationally competitive champion with Cafemakers Baristamakers on-site barista training program in your own coffee shop, with your own equipment and supplies. Our 1, 2 or 3 day introduction training program employs the experience of a SCAA instructor and USBC barista competition judge to walk your employees through the steps of consistently serving oustanding espresso-based beverages with the technique of a world champion.

Advanced courses and multiple day sessions are available to suit all number of employees, company specific procedures, and barista skill levels.

Sample topics from a typical Baristamakers course outline include:

* Understanding Coffee and its Tradition
* The Role of a Professional Barista
* Traditional Italian and American-style Coffee Recipes
* Operating your Commercial Espresso & Coffee Brewing Equipment
* Step-by-step Technique for Perfect Espresso
* Managing Milk
* Conservation and Waste Management
* Workplace Efficiency and Perfomance Improvement
* Cleaning and Routine Maintenance
* Barista Customer Service Skills
* Much More!!!

For additional information, please visit our website at http://www.cafemakers.com.

Back to top | view poster's profile

View entire thread: Welcome to The Coffee Forums!

Posted by CoffeeLover on 2003-03-10 13:45:04 Post Subject: Welcome to The Coffee Forums!

Welcome to the Coffee Forums, a site devoted to discussion of coffee, coffee beans, espresso, coffee makers and everything else coffee oriented. Coffee Forums is an open discussion site for coffee lovers to talk about the drink that powers many peopleâ€™s lives.

When posting to this forum devoted to Coffee please submit your posts to the appropriate discussion board, if for some reason your message does not fall under any of the main categories submit it to Coffee Table, this is the general discussion group for the board, a highly active caffeinated discussion thread.

Please keep your posts clean and on topic, and of course make sure to follow the rules that power this board. Spam free and on topic is our goal. We do not infest coffee forums with pop-up ads, and membership is free of charge. By registering for an account youâ€™re eligible to partake in special discussion which guests do not have access to. Register today if you havenâ€™t already!

You can talk about anything coffee, your comments are your words and you may be opinionated however try to be respectful to others and keep the conversation intelligent.

The site is run by the Coffee Administrators: CoffeeLover & Rowley

Back to top | view poster's profile

View entire thread: Seattle Barista Academy Class This Weekend!!!

Posted by Seattle Barista Academy on 2007-10-10 12:25:43 Post Subject: Seattle Barista Academy Class This Weekend!!!

Seattle Barista Academy, located in Renton, Washington has a limited number of spaces still open for our weekend intensive class this weekend, October 14th and 15th.

This 2-day course covers all the variables that are essential for the barista to monitor, in order to achieve consistent drink excellence. The student will be presented with the most advanced industry techniques for dosing, tamping, extraction and drink building, in addition to equipment maintenance, cleaning, and customer service and presentation skills.

The Seattle Barista Academy, is your source for Professional Barista Training. We offer espresso training classes with hands-on experience in grinding coffee, steaming, extraction, drink fabrication, latte art, barista training with barista certification, and education materials and CDs.

Experience the best in espresso education with hands-on training using professional espresso equipment. Learn to make a latte, cappuccino, macchiato, or mocha drink from start to finish. Differentiate yourself from your competition with latte art, etching, and other coffee presentation techniques.

Our espresso coffee education classes and coffee consultating services are a must for the new coffee shop startup as well as for the experienced operator who wants to fine tune and update their coffee shop experience. In all of our classes we share cutting edge concepts that the elite coffee shops are currently using to grow their businesses and can make a major difference in your operational success.

We are currently offering a special discount on this class for Coffee Forum members. The class is usually $1295.00 and we are offering it for $895.00 for Coffee Forum members.

Back to top | view poster's profile

View entire thread: WBC Adds SCAA Pair to Board of Directors

Posted by cafemakers on 2008-04-03 02:29:20 Post Subject: WBC Adds SCAA Pair to Board of Directors

LONG BEACH, Calif. U.S.A. (April 2, 2008) —The Specialty Coffee Association of America (SCAA), the world’s largest coffee trade association, elected two new members to represent the association’s interest on the World Barista Championship (WBC) Board of Directors.

Andrew Hetzel, founder of Cafemakers, LLC and murky coffee president, Nicholas Cho are each slated to serve a two-year term on the internationally-recognized barista competition’s board.

The pair joins current SCAA members, Cindy Chang, director of development at Counter Culture and Intelligentsia Coffee & Tea Inc. Chief Executive Officer and Founder Doug Zell on the WBC Board of Directors. The four individuals are tasked with continuing the interest and growth of the WBC on a global scale while building a stronger educational and social platform for the worldwide barista community.

In addition to starting coffee consultancy firm Cafemakers, LLC in 2001, Hetzel is the only Coffee Quality Institute-licensed Q Grader in the state of Hawaii. He is also an SCAA- certified cupping judge and has been an arbitrator of the United States Barista Championship since 2003 and the WBC since 2005.

By joining the WBC board, Cho, who is also an SCAA director, holds the unique distinction of concurrently serving on two prominent specialty coffee boards. He began his career in specialty coffee in 2002 when he opened the now-popular murky coffee in Arlington, Va. Cho is also an accomplished barista having won the SCAA’s Southeast Regional Barista Competition in 2006.

“SCAA is pleased to select Andrew Hetzel and Nicholas Cho to represent our association on the WBC Board of Directors,” said SCAA Executive Director Ric Rhinehart. “We are confident Andrew and Nicholas will provide SCAA with a strong presence within the internationally-recognized specialty coffee organization while also contributing to the WBC’s continuing growth and success.”

The WBC is a nonprofit organization governed by a board representing SCAA and the SCAE members. The organization’s stated goals are:

To promote the growth, excellence and recognition in the barista profession.

To grow the barista’s knowledge of and expertise in the preparation and serving of specialty, espresso coffee through competitions.

To promote the knowledge and consumption of specialty coffee to the consumer through the Barista.

To become globally recognized as the premier world barista event in the coffee calendar.

About the SCAA

Celebrating 26 years of success, SCAA is the world’s largest coffee trade association. SCAA members are located in more than 40 countries and represent every segment of the specialty coffee industry, from coffee growers to coffee roasters and retailers. The SCAA’s mission is to be the recognized authority on specialty coffee, providing a common forum for the development and promotion of coffee excellence and sustainability. The SCAA’s dedication to excellence in coffee is realized through the setting of quality standards for the industry; conducting research on coffee, equipment and perfection of craft; and providing education, training, resources and business services for members. The SCAA’s annual conference is held in a different U.S. city each year and is the coffee industry’s largest gathering and exhibition.

About the WBC

The World Barista Championship was created initially by the Specialty Coffee Association of Europe. The first WBC took place in Monte Carlo in October 2000. The Specialty Coffee Association of America quickly joined and the WBC is now a joint venture among the two sister organizations. The WBC Corporation is headquartered in the United Kingdom with a shared ownership between the SCAE and SCAA. The organization’s 2008 event will be held in Copenhagen, Denmark, June 19-22.

Back to top | view poster's profile

View entire thread: coffee samples directory

Posted by Rowley on 2004-09-22 13:59:02 Post Subject:

top searches for coffee
coffee ->

coffee bean
kona coffee
gourmet coffee
costa rica coffee
flavored coffee
espresso coffee
green mountain coffee
organic coffee
specialty coffee
kenya coffee
blue mountain coffee
hawaiian coffee
arabica coffee bean
columbian coffee bean
decaf coffee bean

Back to top | view poster's profile

View entire thread: \"foamed milk machine\"

Posted by gzhoward on 2008-05-01 20:49:49 Post Subject: \"foamed milk machine\"

Hi All,

Im a newcomer to this forum, even to OZ. Sorry for my childish english.

I think I fell in love with espresso coffee when I first drunk it. Unfortunately, Im a lazy guy so I don''t think I have time to roast and grind coffee beans in the rushed morning. I would rather have an instant coffee with foamed milk which will improve the tast of instant coffee.

However, I''s just wondering whether these is any \"foamed milk machine\". If anyone could kindly help me, I''ll appreciate it.

Cheers!

Howard

Back to top | view poster's profile

View entire thread: Advanced coffee reading wanted

Posted by ElPugDiablo on 2005-08-17 12:11:16 Post Subject:

Espresso Coffee by Andea Illy, Rinantonio Viani (2004). You can find it on eBay for about $70.00 before shipping cost.

Back to top | view poster's profile

View entire thread: Brewing E.S.E. pods in existing espresso hardware?

Posted by jacklun on 2006-12-08 21:26:15 Post Subject: regarding p o d s...

The premise of a pod: clean and simple (and expensive!). It's espresso coffee in a tea filter. I think we need to treat it like loose ground espresso. With traditional portafilters, we need it's volume to accommidate a proper amount of grounds- 7g tamped in a 7g basket. There can be no empty space between showerscreen and leveled grounds. The portafilter locked and loaded needs metal to grounds to metal to avoid a pool of water (a lack of siphon, truely). You can do it "loosely", but the pressure is compromised. Espresso isn't fast- it's (es)pressed.
Cheers.

Jack

Back to top | view poster's profile

View entire thread: .............Coffee Shop / Smothie For Sale................

Posted by MrBeans on 2007-12-15 15:01:49 Post Subject: .............Coffee Shop / Smothie For Sale................

Location: Keller, Texas

Motivated to sell fast, and willing to entertain all reasonable offers Asking $95,000.00 (Build out cost was $325,000.00)

The owner has dropped the price to sell as Furniture and Fixture Plus the Good Will for 24 months.

Independent ownership, no franchise requirements. Established coffee house in a high traffic and high growth area offering, exquisite Espresso, Coffee, Teas, Fruit Smoothies, & Frappes with pastries, sandwiches and wraps. Offering Free Wireless Internet.

Facilities: Leased spacious end-cap 1,550 square feet plus patio, plenty of parking space. Equipped with Swiss Made Super Automatic Espresso machine, state of the art fully computerized blender, Bose surround sound, wired for Satellite and mounted TV (ready for up to 50 inch LCD). Computerized POS system with Gift Cards. State of the art water filtration system. Lease expires 2010, with option to renew.

Competition: Exclusive rights on the lease for coffee & fruit smoothie retail operation. Near park, athletic field, more than one school, busy nail salon, large retail complex, exploding residential and commercial growth with a hotel and movie theater proposed across the street. This is a promising location for investment with extreme traffic, with total freedom on changing and/or adding to the menu. Continuous marketing will make this location a gold mine.

Growth/Expansion: Steady flow of customers throughout the day with many regulars. Current road traffic estimated at 37,000. Total daytime employment within a 5 mile radius is 34,000. Residential population within a 5 mile radius 178,000. and growing rapidly

Financing: Motivated to sell fast, and willing to entertain all reasonable offers

Support/Training: Current owner very much enjoys what he does and would be happy to provide training to new operator if desired.

Asking: 95,000.00

Reason Selling: To pursue other full time commitment.

Back to top | view poster's profile

View entire thread: Burnt taste with Krups Gusto + Gaggia MDF

Posted by YakMan on 2006-10-18 09:11:32 Post Subject: Burnt taste with Krups Gusto + Gaggia MDF

Hi all; I've been lurking here for a while, but I'm new to posting.

I have had a cheap steam machine and a blade grinder for a couple years and when a friend gave me his old Krups Gusto pump machine, I decided it was time for a better grinder. My hope was to learn with the Krups and then purchase a more expensive machine down the road. So, I bought a Gaggia MDF grinder to go with the Krups.

The Krups Gusto is an older low-end pump machine that can, by all accounts I have read, make passable espresso given a fresh bean and a good grinder. To make a long story short, I have tried almost everything I can think of and almost always come out with burnt-tasting espresso. I have tried a freshly-roasted blend from a local roaster as well as Illy's medium roast espresso coffee. I have tried grinds from 5-8 on the Gaggia, and tamps ranging from almost no pressure to over 30 pounds. I have even tried temp surfing by turning on the steam wand for a few seconds and then waiting for the boiler to heat slightly before brewing. In almost two months of trying, I have yet to produce more than a couple shots that didn't taste burnt.

I know I'm new at this, and I expected to get bad espresso for awhile. But I didn't expect to get burnt espresso nearly every time. Could it be that something is wrong with my grind, tamp, or coffee, or is the machine just making the water too hot? Additionally, the previous owner didn't seem to know about descaling, so the machine could be pretty dirty on the inside. I did clean the shower curtain and portafilter thoroughly before use, but I have yet to descale the machine. Is my machine toast, or am I doing something wrong?

Thanks for your help!

Back to top | view poster's profile

View entire thread: Senseo; Not an high-end machine, but still handy

Posted by CoffeeCupz on 2005-06-17 06:57:32 Post Subject: Senseo; Not an high-end machine, but still handy

Yes, even I bought a Senseo machine. I normaly don't choose for a mainstream product, but this is different. You think the coffee from a Senseo machine isn't good? Isn't great? Nothing is less true. I always drink espresso coffee, but the "excellence" brand coffee pads for the Senseo machine are really great tasting! You should buy one. O, and I found a nice funny Senseo site on my research surfing. I warn you, after seeing this, don't try that at home :-)

http://www.senseo.com/pelicanmovie/UK/movie_8.html

Back to top | view poster's profile

View entire thread: Coffee filter and Espresso

Posted by Ellie on 2006-07-06 17:39:42 Post Subject:

Lukum,

Although I have not used this machine that you have, in general, espresso coffee is ground very fine, and is used without a filter. This results is the creamy, intense brew that is espresso. Regular coffee, on the other hand, is brewed differently, and requires a coarser grind. I definitely would not mix them up!

Hope you have fun making yourself some great tasting coffee and espresso!

Hope this helps.

Ellie

Back to top | view poster's profile

View entire thread: Which of these beans

Posted by IA76 on 2008-05-16 21:42:57 Post Subject: Which of these beans

Hi All

We have just opened up a small shop in our charity run community centre. We have purchased a Jura X7 machine for making espresso/latte/cappuccino.

What we want to know is which of these beans are more likely to appeal to the general public and is suited for use with the X7?:-

Continental Coffee Beans
(A combination of arabica and bold bean robusta coffees extensively used by continental roasters. A rich contintental espresso with stout body.)

Ristretto Coffee Beans
(This immensely popular blend combines a mild flavour medium body and pleasing aroma.)

Espresso Coffee Beans
(A full traditional medium to high roast coffee, with lots of body and great length, a true connoisseur’s espresso.)

Thanks for any advice

Back to top | view poster's profile

View entire thread: Faema home machines. Any opinions?

Posted by toots on 2006-01-09 13:59:15 Post Subject:

Hello

I think its same device as the Faemart or Faema Family device.
I know there used to be a full copper body inside which was the good version and also the cheaper version made from kinda zinc or zamac.
This machine makes very good espresso coffee for its money, ofcourse its similar with dosens of other devices running on this principle. Vibrator pump, temperature not very stable because of clixon switche, keep in mind you run a cycle with acid now and then because in a while the little boiler gets filled with calc otherwise.

Back to top | view poster's profile

View entire thread: COFFEE MACHINEE!

Posted by jaredchassen on 2008-02-18 21:14:01 Post Subject: COFFEE MACHINEE!

Hey ALL,

I need help! I live in miami beach and i recently moved here. In my NY house i had a big commercial espresso/coffee machine which i brought here. The seals all went and it broke, i had to send it to ny to be serviced. I NEED to buy a new machine in miami, where is a good place to buy and what am i looking for. I want a FULL machine but it is for a private residence it will only be used once a week. I already have the espresso maching grinder so i just need a machine. WHAT DO I WANT>>> It needs to be serviceable in miami also, i dont wanna ship machine for service.

Back to top | view poster's profile

View entire thread: Barefoot COffee ROasters 2 year party, free drinks ALL day!

Posted by barefoot on 2005-09-13 23:38:40 Post Subject: Barefoot COffee ROasters 2 year party, free drinks ALL day!

To celebreate our awesome two year anniversary and to thank all our happy coffee fans for voting us Best Coffee House in two magazines, Best Coffee in Citysearch and others and just plain have a happy day we are having a major celebration.

We are giving away ALL espresso, coffee and tea drinks FREE of charge ALL DAY!!

You can drink as many drinks as you want at NO COST! nada, zip, zero!

In fact we are having a competition to see which of our hard core coffee freak customers can drink the most espresso drinks in a row. There will be prizes and awards and more.

the party is Friday the 23rd of September 2005 from 7 am till 11 pm. We will have some very cool Red Cross charity events going on, we are filming for our upcoming DVD training video and all kinds of fun stuff. so come on down and have a drink (or 10) on us.

Back to top | view poster's profile

View entire thread: Good Bean Reading?

Posted by Sinister703 on 2004-11-06 09:11:10 Post Subject:

Bean biz Basics has a ton of info, I think its more geared to the started rather than someone whos already in business. Anoter book by belissimo I found better for those already in operation is 'Achieving Success in Specialty Coffee'.
Schomers book is great for learning and piquing your interest in espresso prep. Its called Espresso coffee : Professional Techniques. I'd call this a 'must have'.
Another little gem I found was a book simply called 'Beans' in the biz section of your bookstore. Written by Yerkes & Decker and published by Jossey-Bass, its a story about a guy who owns a coffeehouse and hires a consultant to help him find the problems in his shop when business starts taking a dive. I found it very insightful and a fun read. Strongly recommended.
I also use the Esp 101 video as an intro before I start training on the espresso machine. Its good and covers quite a bit.

Back to top | view poster's profile

View entire thread: BUSTELO ESPRESSO??

Posted by LUCMAT on 2004-03-24 22:43:58 Post Subject: BUSTELO ESPRESSO??

I wonder if I can use BUSTELO ESPRESSO COFFEE on my new Giggia Caprezza. It comes in a can and it's already grinded very thin. Please accept my apologies for any question that seems a little odd for this forum, but I'm just a novice in the art of making my own espresso delights and obviously I need all the help I can get. I know that a brand like Illy would be highly recommended, but I assume there a lot of coffee brands out there to satisfy different tastes and it would be nice to heard about some of these name brands. Thank you :oops:

View entire thread: i need a recipe 4 mexican mudslinger

Posted by cuppED on 2006-01-27 21:40:18 Post Subject:

Ingredients:
Â½ oz. Creme De Cacao Syrup
Â¼ oz. Coffee Syrup
1 shot of Longbottom Espresso Coffee half and half

Directions:
Combine in an 8 or 12 ounce cup:
Fill with foamed/steamed half and half
Splash with Coffee syrup

Back to top | view poster's profile

View entire thread: making perfect coffee

Posted by coffeemachines on 2008-03-27 05:35:39 Post Subject: How to make a perfect Cup of Coffee

Hi to know how to make a perfect Espresso Coffee you must visit this blog
i think this mat solve your issuehttp://arctechnologies.blogspot.com/2008/03/coffee-is-one-of-most-popular-beverages.html this blog also contains a video of how to prepare so if you dont understand by reading you can watch and Enjoy :grin:

View entire thread: Espresso and Coffee Maker Combination Machines

Posted by victoriakat on 2006-01-02 10:16:55 Post Subject: Espresso and Coffee Maker Combination Machines

I have limited space on my kitchen counter and was thinking about getting an espresso/coffee maker combined machine. Does anyone know the name of any good combination machines? If not, what are the best espresso machines for around $200? Drip coffee machines for $100 or less?

Back to top | view poster's profile

View entire thread: small volume coffee service

Posted by CafeBlue on 2007-07-07 12:17:30 Post Subject:

I just noticed the double post, so copied my response to this thread:

You are projecting very small brew quantity.
"Brew to order" concepts will yield a fresh brewed coffee, can offeer higher cup quality and will minimize waste. Consider an espresso machine that will give you grind and brew to order luxury beverages, and tremendous range of beverage menu. Espresso coffee requires a higher equipment capital start-up, but yields luxury beverages that can merit higher revenue generation. Consider brewing at the customer's table using French Press brewers. The Melitta type of cone filter "pour-over" funnels can also brew a cup or two at a time...perhaps not as nice a brew as a French Press, but easy clean-up.
My first choice is espresso system - for versatility, menu diversity, quality, freshness, retail sales value, and brand strength (re-inforce your primary product as top quality, feshness focussed luxury brand).

Back to top | view poster's profile

View entire thread: Start-up advertising, promos?

Posted by Baristabill2000 on 2006-09-28 18:56:01 Post Subject: Running a cafe with 2 focus products

I am currently running 6th street cafe in Tucson,AZ. The owners approached me with the same issue...can succeed cuz of advertising. The cafe offers frozen custard and specialty coffee. You have to create a menu that mixes the 2 products. I have coined the "Freddezza" which is espresso and frozen custard blended. I have decided to sell travel mugs in Aug offering free refills of any espresso/coffee/freddezza for the entire month of sept...Word of mouth has made this very successful. Coffee is selling well and so is the custard as we mix it with the coffee. Try the coffee mug promotion to at least get people addicted and make their morning commute habit forming. Just make sure you are doing the espresso and coffee correctly. You will see ur sales increase after the promotion is over.

Back to top | view poster's profile

View entire thread: Can a lever espresso machine make a regular coffee as well?

Posted by Gap on 2005-08-29 08:40:44 Post Subject: Can a lever espresso machine make a regular coffee as well?

I'm thinking of buying a La Pavoni Europiccola EL Espresso Coffee Machine 100119 for home, but can I make a regular cup of coffee on it as well. I currently use a traditional stove top percolator which serves me well for making good regular cups of coffee but I want to be able to make espresso as well. Now I know you can get a lot of automated coffee machines that will do just about anything, but I really like the idea of a proper lever action machine and Iâ€™ve got my heart set on the La Pavoni. For instance if you put not so fine grounds in it and run two lots of water through it, would this be the same as a regular filtered coffee? And if so can you get a normal sized cup under the spout or would you need to use a small cup twice and pour it into a bigger cup!

Back to top | view poster's profile

View entire thread: PR: First All Asia Barista Competition Announced

Posted by cafemakers on 2008-02-01 12:02:59 Post Subject: PR: First All Asia Barista Competition Announced

Singapore, 1 February 2008 - For the first time in Asia, a competition between Asia’s best coffee barista professionals will be held at an Asian level from 22nd to 24th April this year at the Singapore Expo. In conjunction with FHA2008 (Food&HotelAsia2008) the “Asia Barista Championship” will host professional baristas from all over the Asia-Pacific region to come and pit their skills against each other.

Asia Barista Championship 2008

The Asia Barista Championship is a regional event that seeks to develop the growth, quality and recognition of the Barista profession in Asia, as well as to cultivate a stronger appreciation and awareness of specialty coffee and the role of a barista in the specialty coffee industry. Participants from Australia, China, India, Indonesia, Japan, Korea, Malaysia, New Zealand, Philippines, Singapore, Taiwan and Thailand will congregate on one competition ground to compete for the title of “Asia Barista Champion”.

The Asia Barista Championship is jointly organised by Singapore Exhibition Services, organiser of FHA2008; Kerry Ingredients Asia, one of the largest and most technologically advanced ingredients companies in the world producing application specific ingredients for the world’s leading food manufacturers and foodservice companies; and the Singapore Coffee Association, established to represent all sectors of the coffee industry.

La Marzocco is the exclusive sponsor of the Championship for its Espresso Coffee Machines. Other sponsors include Da Vinci Gourmet, Greenfields, Hamilton Beach Commerical, Coffex Coffee, Mahlkonig, Cafetto, and Purence. The Championship is endorsed by several international associations, such as the Barista Association of Thailand, China Coffee Association Beijing, Taiwanese Association of Specialty Coffee (T.A.S.C.), The AustralAsian Specialty Coffee Association (AASCA), The Indonesian Specialty Coffee Association of Indonesia, and the Singapore Coffee Association.

“The F&B industry in Asia has witnessed a rising interest in the Barista profession, fuelled by the growth in consumer understanding and appreciation for specialty coffee. Through the Asia Barista Championship, we hope to raise the bar of the Barista professional knowledge and expertise, cultivate closer ties within the Barista profession in Asia, and meet the market’s growing demands for higher quality and greater range of specialty coffee,” said Ms. Ting Siew Mui, Singapore Exhibition Services’ Project Director of FHA2008.

Back to top | view poster's profile

View entire thread: promotional items - like clip art, large display items

Posted by RadarRick on 2004-10-08 09:00:46 Post Subject: promotional items - like clip art, large display items

Good Morning,

I am curious about promotional items that may be available to our industry.

For example....are there any web pages with any clip art (coffee, espresso, cafe's, bakery, cold drinks, etc.) via the internet?

I have seen at a few cafes/shops very large pottery (?) coffee cups that they used to display other items inside the cup. One coffee cup was about 3 feet in diameter and 2 feet tall and had the letters (Roman Numerals) K O I E and a logo on the side of the cup. I believe it has Japanese roots.

I have also seen several cups that were about 12 -14 inches in diameter and about 10 inches tall. They cups appeared to be display pieces used for gift baskets, etc. Not sure if they were made of pottery, porcelain, or other materials (they were not made of paper or styrofoam). Who sells these large items?

What about other very large items for the espresso, coffee industry? I am trying to locate a very large 'costume' for a person to wear that looks like a coffee cup, a coffee bean or other coffee related costumes.

What about a 'hot air balloon' style but using a fan and cold air balloon displaying a coffee cup or old fashion espresso pot? These usually sit on top of buildings or in front of the business near the frontage road.

As you can see I am looking for these items for promotional use...I just need resourses. I am sure that the coffeefest will have many of these items....I will be unable to attend, maybe (please) someone can find out who sells or makes these type of items and post them here.

RadarRick

Back to top | view poster's profile

View entire thread: Start-up inventory

Posted by drrule on 2005-05-05 10:40:21 Post Subject: opening supplies

Come on Gallons per day? Make a trip to the store. :roll:

For everything else.

MISCELLANEOUS OPENING SUPPLIES:
Milk Steaming Pitchers: 1- 40 oz. VEV; 2-32 oz Latte Art; 3 -20 oz..
2 Mini Thermometer/clip
1 Thermal Carafe .7 litre
6 Demitasse Cups/saucers - should have even if no dishwasher -not for drive-thrus
8 7 oz. Cappuccino Cups/saucers - should have even if no dishwasher - not for drive-thrus
1 Puro Caffe cleaner (powder)
1 case Guittard Dark Chocolate syrup with pump
1 case Guittard White Chocolate with pump
6 Syrup bottle pumps
Other brands of syrups can be used as alternatives
4 10x14 black or brown serving trays
4 glass sugar dispensers w/stainless tops
q 1 box cocktail straw Black
q 1 box of wrapped straws â€“ Giant black
q 1 box forks black
q 1 box of small wax papers
q 1 box cocktail napkins white
2 stainless tongs for pastries

6 long ice tea spoons
2 Plastic water pitchers with lids
1 bunch of paper bags for pastry to take out
2 "anti-fatigue" rubber mats (3x5 or longer) for behind the counter
1 ice scoops (medium size to fit cups)
1 mop with mop wringer/bucket
1 broom with scoop
2- 10 gallon (or so) plastic container with lid for granulated sugar & regular coffee
2 plastic half gallon water pitchers
q Hot Cups (Without java jackets
q 1 case 12 oz hot cups & "dome lids" Dixie "Perfect Touch"
q 1 case 16 oz.cups & lids "dome lids" (same as above)
q 1 case 20 """"""
q Cold Cups
q 1 case 12- 14 oz see thru cold cup & lids by "Solo" or Dixie ONLY !!!!!
q 1 " 16-18 oz "
q 1 20 oz
INITIAL INVENTORY
30 lbs of espresso coffee
5 lbs of decaf espresso "
1 case of portion pack 3.5 oz coffee packets #835040
q 8 gallons 2%
Need whole, skim, and soy
3 cans 16oz whip cream
2 qts. of half & half
q 10 lbs of sugar & 1 box sweetener (sweet & low)

Assorted tea bags from Stash with display rack
1 case of Oregon Chai
1 case each of strawberry and tropical mango Dr. Smoothie smoothie mix - http://www.drsmoothie.com/
Flavored syrups: Make sure you have pumps. Dolce, Monin, Sterling, or DeVinci:
6 bottles of Vanilla, 4 Raspberry ,6 Carmel, 2 Hazelnut, 2 Almond

Back to top | view poster's profile

View entire thread: New Shop Question

Posted by winderbean on 2005-06-09 20:21:28 Post Subject: New Shop Question

Hi all. I am new to this forum and I need your help.

My wife and I are looking to open a new coffee house in our neighborhood but we aren't sure if we have the right location or not. Here's the "skinny":

We live near a fairly affluent part of Orlando, FL. The road we are looking to place the coffee house has nothing on it for 4 miles in each direction (when I saying nothing I mean no other businesses or strip malls, it's all residential and it is growing like crazy, the pop in a 3 mile radius is 6,000 people and is expected to jump to 9,000 in the next 2 years. The 5 mile radius pop is 39,000).

The county has just approved a strip mall for the road. It will have a dry cleaner, chinese rest, wing bar and grill, dentist, pool supply store, nail salon and if doable, my coffee shop.

The average number of cars per hour between 7 - 8AM is approx 700. and road is always "buzzing". The are more cars going South than north and I would be on the North side (450->South ... 250->North) however there is easy access to our parking lot from either side of the road. OUr shop faces the road also.

My rent would be 3,900/month for 1400sqft which includes the Common area

I want to sell espresso, coffee, danish, muffins, bagels and specialty desserts. I spoke to neighbors and they all say "it would be great for the area" since the nearest starbucks or other coffee shop is 15 minutes away (their is a conveniece store 5 miles away that sells watered down coffee though.)

I am concerned that 1) it's not in a high foot traffic area and 2) I am not sure how many vehicles to expect each day. The lease calls for 5 years commitment and that makes me a little nervous.....especailly if the traffic doesn't come.

I really think I can draw the Mom's and the young adults in the area by offering wifi internet access (hotspot) and by having weekend entertainment but I am new to this and maybe a little Naive? If we are the only spot in town won't that help?

Can anyone provide there experienced 2 cents...help is appreciated.

Back to top | view poster's profile

View entire thread: Beanz

Posted by garyscottadamson on 2007-04-08 11:14:30 Post Subject:

I'd like to focus upon flavour rather than caffene content, and Arabica rather than Robusto, as most people would prefer Arabica over Robusto. Please correct me if I'm wrong?

I'm planning on ordering as many different samples of single origin coffee as possible. I'd then like to be able to try them all. In order to beable to truly appreciate the unique charcter and flavours of each, I'll need to begin with the lightest and move on to the strongest.

To do this I'm going to need some sort of order. Also, If I was to employ a Barista, would the Barista take control of non espresso coffee?

Back to top | view poster's profile

View entire thread: Color schemes and pictures

Posted by Tam on 2005-03-17 14:36:57 Post Subject: Color schemes and pictures

My husband and I are looking at building an espresso/ coffee shop in a new development (in S. Minn.). Most of the coffee houses in our area are in earth tones with a "North Woods" feel. Any ideas for different color schemes. Our target group is adults during the day, and teens/ college students in the night. And, any web resources for picking colors, floor plans, or pictures of places. Thanks

Back to top | view poster's profile

View entire thread: cubano

Posted by LUCMAT on 2004-04-08 16:15:02 Post Subject: PILON?

MFOX, I used to prepare PILON coffee on my regular coffee machine. Recently I purchased a GAGGIA CAREZZA and I wonder if I could use this wonderful espresso coffee on this machine. I'll appreciate your advice. Thank you!!! :-)

View entire thread: ALERT! Espresso nEWb here, espresso beans or plain?

Posted by Chammy on 2006-02-04 15:09:32 Post Subject:

Wow, thanks for the reply, I posted this last week sometime and hadnt a responce. Yeah, I was wondering cause I noticed that some espresso machines cost around 1000 dollars, sheesh. So, can i just get some ground espresso coffee? I found some beans that were "espresso beans".

Back to top | view poster's profile

View entire thread: Difference between American and Europian espresso..why??..

Posted by mrgnomer on 2007-10-27 07:16:20 Post Subject:

My coffee experience is coming from North American forums and North American espresso 'pioneer/revivalist' like David Schomer. There seems to be a building interest in high quality coffee and espresso in North America. While the interest in espresso is definitely favouring Italian/European/Worldwide equipment, for roasting and extracting it seems that we're experimenting and finding out for ourselves what works. It's led to some interesting developments in extraction process and equipment.

Temperature controlled boilers are becoming popular for espresso machines and that's a North American thing, I think. The Aeropress is a North American thing. The Behmor roaster is anxiously being awaited by North America roasters as an inexpensive high volume home roasting machine. Fresh roasted beans for espresso and favouring a double basket is a North American preference as well, I believe.

This is a good article of a blind test on North American vs. Italian roasts.

http://www.coffeegeek.com/opinions/mark ... 10-09-2007

Coffeegeek is one of the forums that reflects the growing interest in North America for very good coffee.

For serious espresso, Home Barista is a very good forum as well.

http://www.home-barista.com/

As far as roasts go, fresh is considered much better than stale so a fresh roast from a local roaster should be better for coffee than a store-bought stale roast. Roasters vary in abiltiy and motivation. Commercial roasters might tend to roast for high volume, low cost. Artisan roasters roast for the customer. They roast per order usually with beans sourced out for high quality and ship the roast to you the day it's roasted. They mark their roasts with the day roasted so you can track their freshness. Their commitment is more to producing high quality roasts than roasting for quanitity. They tweak and experiment with their blends/roasting in a continuing effort to offer the best charactered roasts for espresso/coffee.

Home roasting is a great way to ensure freshness and have some fun. I use a vendor that offers atleast 50 different varietals of green beans so I can roast a single varietal or blend varietals that I couldn't get roasted elsewhere. Quality could be an issue, though. Those that are serious about their roast quality source out their beans and try to get the best. Beans are like grapes, I think. Some regions have good years, some not so good so the quality of the coffee can definitely vary from season to season. Beans are graded as well so quality can vary within a specific region on a specific year as well. One review for say a Kona would definitely not be applicable to all. You have to watch out when buying on line. Cheap Kona or Blue Mountain offers are more often a you get what you've paid for kind of thing.

And, while roasting green coffee is pretty easy to do (a $20 popcorn popper can get you started), the roasting process is pretty complex and to get the kinds of roasts experienced artisan style roasters are capable of would take some investment in research and equipment. I've been home roasting for over 3 years now and I'm just starting to understand how to roast for character. My own first fresh roast I french press brewed hooked me on home roasting, though. It was better than anything I ever had up to that point.

Chasing the perfect cup is opening up the door to what could become a life long obsession. There's no real limit I've found yet to espresso/coffee. It's become a serious hobby for me that continues to be very engaging and rewarding.

Back to top | view poster's profile

View entire thread: Need Advice from Coffee Addicts...

Posted by drebelo on 2006-10-25 21:56:12 Post Subject: Need Advice from Coffee Addicts...

Hi, it is a wonderful surprise to know that there is a forum about coffeee. I am Brazilian and expect a lot from my coffee. My husband is American and loves coffee too.

We want to buy a new, good, GREAT coffee machine. I love espresso but he prefers regular coffee. We are just 2 in the house so something small, for a couple is all we need.

Questions:

1-Is there a good machine in the market that can make BOTH, regular and espresso coffee?

2- If not, what brand for coffee machine do you recommend?

3- What about a brand for espresso?

Thanks in advance for your advice.

drebelo :-)

View entire thread: coffee freshness

Posted by Julius Caesar on 2007-03-21 07:17:46 Post Subject: Coffee Freshness

Hi,
Coffee freshness depends on the natural oil in the coffee not drying out - in a commercial environment you would normally say 12 hours but if you grind and keep the coffee cool you can normally get several days - you will know if the coffee is fresh if you continue to get a creamy froth on the coffee - crema- this is normally talked about more for espresso coffee but is relevant for filter as well- it just the oil in the coffee rising to the surface.

Back to top | view poster's profile

View entire thread: Is this a case of misery loves company or what....

Posted by aabreetech on 2004-01-17 08:49:59 Post Subject:

There are 4 things that make good espresso. Machine which you have. Water which should be nutral PH with low mineral content. Fresh coffee and the proper grind. With the machine up to temperature and the portafilter heated to the machine's temp. Next With basket in place, put 2 level scoops of espresso coffee into your double basket and then take your tamper, and press your coffee with a firm tamp (10 to 40 lbs. depending on the grind) then insert the portafilter into the brew head. Turn on the brew switch and with your cup underneath watch your first shot appear. Your are shooting for an extraction of 1 Â½ to 2 oz.â€™s of espresso in between 20 and 25 seconds. If it takes longer than that you have either too much tamp pressure or your coffee is ground to fine. If it takes less time then your coffee is too course or you donâ€™t have enough tamp pressure.
If you are making steamed milk, you should always do this first as milk cools slower than espresso. Another topic.

Back to top | view poster's profile

View entire thread: Best Home Espresso Machine ~ Suggestions?

Posted by toots on 2006-01-09 13:42:41 Post Subject:

I agree,
My little espresso machine is a KRUPS with vibratorpump, bought at fleemarket for 40 euros. and for a mill i have an old REX ROYAL motor mill taken out a fullautomatic device, but still runs great (looks very bad tough hi). With pre grinded coffee, erogation time can differ, ending up in very slow, very bad bitter tasting coffee, or too fast, weak taste, little crema... Even some people use the hand grinders from the early days :-)

Anyway, your own grinded espresso coffee tastes much better than a cup of senseo hihi.

Back to top | view poster's profile

View entire thread: The Tim Hortons Iced Capp with Milk vs. Creme

Posted by PinkRose on 2008-04-07 12:50:41 Post Subject:

Hello VentiVanillaLatte,

Yes, you can shave lots of calories off of your coffee drink just by changing your milk selection. If you have been used to getting it with cream or half and half, then you'll definitely taste the difference if you order your drink made with whole milk, 2% milk, or non-fat milk.

Where did you buy the Iced Capp with milk? Was it Starbucks?? Are you sure it was made right???

I've read that when you ask for "milk," Starbucks is now using 2% milk unless you specifically ask for whole milk.

You must have expected to have a difference in taste when you changed your drink order. Nornallly, it shouldn't have been a big surprise, but I imagine that you may have gotten quite a shock if you were used to cream or half and half and then you tasted your Iced Capp made with 2% milk.

It's easy to see how the espresso (coffee) in the drink would be stronger tasting than what you're used to. When you reduce the fat content in the milk selection, you're coffee drink is going to taste more "watered down" and the coffee taste will be more dominant.

The fact is....either you get used to your coffee drinks tasting "different" when you try to cut down on the calories, or you continue to enjoy your regular drink the way you like it and do something else to cut back on calories. For example, if you eat one less cookie a day, you would be cutting back on at least 100 calories. That way you could enjoy your Iced Capp and not have to worry about wanting to spit it out after the first sip.

Rose

Back to top | view poster's profile

View entire thread: The first pocket-size espresso maker - Handpresso

Posted by BernardHP on 2007-12-18 15:23:48 Post Subject: Handpresso ...outperforms the big espresso machines!

I have now received and tested my 99 euros Handpresso, which I ordered directly from their website in France. After having tested it on Illy, Covim and Starbucks ese pods my conclusion is clear: you don't make a better espresso coffee with any of the big pod machines! what I also like is that you share the work wit your guests. Instead of standing alone in the kitchen preparing the espressos you now let them do it them self. That's more fun, they can select the coffee they prefer and it makes your life easier! ...and what's even better. If you have friends serving bad coffee, you can just bring your handpresso.

Back to top | view poster's profile

View entire thread: Frozen Mochaccinos!!

Posted by CafeIzzy on 2005-11-17 09:43:13 Post Subject:

Easy & inexpensive home recipe for Frozen Mocha

1 scoop van ice cream
couple shots of Choc syrup
a few choc chips
1 shot espresso (coffee if you don't have espresso maker)
1 cup ice
1/2 cup milk
BLEND
optional - top off w/whipped cream & choc sprinkles (cake section)
ENJOY

Back to top | view poster's profile

View entire thread: Hello! New here.

Posted by josey40 on 2007-01-27 14:46:07 Post Subject:

Hi Sarah

I''m new here too. My name is Kim. I''ve been seriously considering opening my own coffee shop, so I went to Linens and Things and purchased a Krupps dual espresso/coffee maker. It is the most expensive table top appliance I''ve ever purchased and I love it. I now have my entire family hooked on morning espressos!
I''m still having trouble with the foaming wand, but hey I guess it''s all in the wrist. :wink:

Nice to meet you and hope to see you around the boards.
Kim

Back to top | view poster's profile

View entire thread: Drive-Thru Coffee Bean & Tea Leaf - Las Vegas, Nevada

Posted by SieWhange on 2008-07-28 04:56:34 Post Subject: Oolong Tea

Hi... I read this topic & I was amused..... I like Coffee Drinks, Hot Coffee Drinks and Cold Coffee Drinks such as Iced coffee and Espresso. Coffee bean is one of the favorite place of coffee.... thank you

Back to top | view poster's profile

View entire thread: Canadian shop called Second Cup coffee beans .... opinions?

Posted by Organica on 2004-11-03 11:11:19 Post Subject: Second Cup/Starbucks

No offense intended here .. but .. can i use this word?.. Sucks?.. Second Cup is most definitely not the place to go for a good cup of espresso coffee, Latte, cappuccino etc..... if you want a good espresso find a nice small italian bakery/deli... then compare. Sorry again no offense.. but ive tasted Second Cup and Starbucks ... umm.. no thats not coffee.. it might be a very good coffee bean Arabica.. but they dont know how to brew it.

View entire thread: HELP! - someone tell me where to order from!

Posted by jmathew on 2006-08-23 14:42:23 Post Subject: HELP! - someone tell me where to order from!

Ok - wife & I have always loved good coffee, but only recently broke down and got a good machine (we think it is at least - one of these Jura Capressa automated things).

It came with some Lavazza beans which we loved for espresso, coffee, but now thats out, and the stuff at the local stores is disgusting.

Question is: where should I either, order more Lavazza from, OR - what are good reputable roasters to order from - I think I'd rather get something freshly roasted when I order it. We like our coffee strong, smooth - not any bitterness - with a good kick in terms of caffeine amount. Love the crema on top too.

PLEASE PLEASE give me some suggestions with specific names of what and where to order from - any help is appreciated! Do places send samples? Need more coffee fast!

Back to top | view poster's profile

View entire thread: Making espresso with regular coffee maker?

Posted by nteeman on 2006-01-11 09:27:23 Post Subject:

You can't make espresso from a 'regular' coffee maker, however, you can make regular coffee using 'espresso' coffee, I do it all the time. I like certain Italian Espresso coffee blends and roasts that I use to brew in a drip or french press coffee maker. It makes great coffee, reminds me of espresso made with the same beans but is still brewed coffee.

View entire thread: VHS - Customer Service for the Retail Coffee Bar

Posted by Sinister703 on 2005-03-25 11:28:22 Post Subject:

Achieving Success in Specialty Coffee: very good book, contains many articles by many pros in the industry, some very good reading

Esp 101: nice 1 hr intro to espresso and the coffee bar, good to show to prospective employees before you hire them, and jsut before you start espresso training. I like it and show it to all our employees.

Esp 501: more technical in nature, about how esp machines operate and how they work inside as it relates to esp preparation. I dont think this is neccessary to make good espresso.

Customer Service video: pretty good, a bit corny but shows the fundametals of good customer service as it relates to cafes. A nice intro to new employees on the importance of good customer service.

I would get 101, Achiving, & Cust Service, ALSO one you dont have listed that is very good is David Schomers book:
Espresso Coffee: Porfessional Techniques
http://www.espressovivace.com/books_videos.html

Do yourself a favour and get his book and read it, espresso preparation is
a critical part of any cafe (in my opinion)

Back to top | view poster's profile

View entire thread: Just a little question.

Posted by Back2theGrind on 2007-09-16 20:14:57 Post Subject: espresso myth

A lot of people confuse espresso coffee as coffee ground for espresso.
Let me explain...
Espresso is a type of coffee bean AND is how ANY coffee can be ground.
Espresso can be brewed many different ways, depending on how it is ground.
And any coffee can be ground and brewed for ESPRESSO (although some definitely taste better than others, like your darker roasts).

In short, Espresso is a type of bean (much like Sumatra),
AND
...is a type of Grind (very fine).
Hope this is helpful

Back to top | view poster's profile

View entire thread: Ideas

Posted by Sinister703 on 2004-11-23 09:08:59 Post Subject:

Id try to keep most of the people on the main floor, people don't like stairs.
Id think long and hard about all the food products you are considering; a focus on really good quality coffee and light lunches (sandwiches, salads, soup) can go a long way without tying up all your time.
Get free WiFi and put the PCs upstairs maybe, users wont mind walking upstairs as much, they have a reason.
Learn ALOT about coffee preparation, techniques, quality and use that info.
A really good book to start for espresso is David Schomers 'Espresso Coffee: Professional Techniques'.
YOu do need some kind of advertising off the sidewalk, maybe a really nice stand-up signboard. Coffee, espresso etc should be highlighted prominently on it.
Dress up that walkway, maybe flower pots, ivy trellis, painted walls, some lighting etc. Its the entrance to your place and a first impression.

Back to top | view poster's profile

View entire thread: hello, & help please...

Posted by great cup o' joe on 2005-03-23 08:49:47 Post Subject: hello, & help please...

1st off great forum! I have been in the market for a superb combo home machine (espresso/coffee), I currently have the Krups duo, and it really dosent make the BEST coffee/espresso, so with that, could some of the knowledgeable people here recomend the best combo home machine? money is no object!

Back to top | view poster's profile

View entire thread: Duplicating a roast

Posted by Carmine Domenaco on 2007-10-11 20:08:22 Post Subject:

Trying to replicate another roasters profile, even if you have the coffee from the same lot will be very hard.

If you took the same coffee and roasted it to the same agtron level on a diedrich, ambex, probat or gothot each cup would be slightly different.

Get all the back issues of roast magazine. This will keep you busy for a few weeks and you'll be able to pick up a lot of useful information.

An exceptional book is Espresso Coffee by Illy. This is a textbook for a roaster and should be in everyone's library. It covers everything from green coffee processing to roasting, cupping and extraction with extensive scientific detail. Dust off your chemistry notes and study up on you plant taxonomy before getting too far into this one.

Back to top | view poster's profile

View entire thread: Equipment Supplier in Mass

Posted by beans on 2004-11-18 11:25:57 Post Subject: Equipment Supplier in Mass

Could anyone recommend an espresso/coffee equipment supplier in either Mass. or southern New England area. I am looking to start a new coffee business and need everything. I would like somone local for service and training.

Any recommendations would be appreciated.

Back to top | view poster's profile

View entire thread: Just bought delonghi bco264b newbie to espresso machines

Posted by isevilla on 2007-06-26 19:40:38 Post Subject:

For starters I would like to thank you shadow for responding to my post. I didnt see any mention of this machine on this forum which I have been reading some posts for days now.

I am a newbie to the whole espresso/coffee world and dont expect my machine to perform like a store one either I just want a decent cup of iced espresso which I think I am getting.

Well when I got the other machine the bco-070 (steam unit) for mothers day last month, it had a little pot that had measurements on it for the amount of water to add. The filter basket had a dont fill past line as well one for 2 cups and another for 4 cups. You added the water to the back of the machine and turned it on and it would push out the shots and it would stop and you were done. The crema was only about 1/4 inch or so when done. When I would dump out the grinds I could tell they were used but they werent soaking wet or anything.

Now on to the new machine...This new bco-264b (I guess pressure unit) didnt come with a little pot, you dont measure the water from a little pot it goes into a container in the rear of the machine, there isnt a fill past line on the filter, nor does the machine stop pouring espresso out, and when dumping grinds they seem soaked, and my crema is still about a 1/4 inch or so.

My questions are as follows:

1. How high on the filter basket should the coffee grinds reach? The filter basket is supposed to hold enough for 2 shots (12 grams)?

2. How should the grinds be pushed down or tamped really tight or loose? I have a tamper on the machine which is a plastic one and I have some type of flat spoon type one that came with my starbucks measuring spoon.

3. When making my shots which is usually two (thats all the machine does at a time Bummer) do I stop the machine when the crema barely passes the 2 oz mark (I have been doing this) in my small glass measuring cup which I use for my pot?

4. Should I be concerned that the grinds are really soaked when I am about to dump them?

5. How much crema should I expect to get out of this particular home machine which cost me a tad over $300?

Back to top | view poster's profile

View entire thread: Best Coffee for Espresso ?

Posted by gotleo on 2004-09-16 20:28:08 Post Subject:

It may not be the beans itself. In restaurants, their machines are quite expensive. If its not the machine, I would recommend this web site. www.wholelattelove. They are extremely knowlegdeable about espresso coffee.

Back to top | view poster's profile

View entire thread: Question for MUDDY CUP

Posted by alsterling on 2006-09-28 15:44:47 Post Subject:

I'm hopeing that I didn't miss anything, and have found this topic precisely what we've been mulling over for our coffee venture. Borrowing from the original post.......My question is about size offerings within what I have to presume is a traditional espresso coffee cafe.

As an example.....What do you serve or offer if someone walks in, wants to sit down and asks for a true double cappuccino; 1/3, 1/3 and 1/3? That's, at best, a 6 oz. serving. Do you offer, as we've been thinking, "traditional" espresso beverages "and" American style coffee flavored drinks? I'm not being sarcastic, but describe the 16oz cap's, lattes, as "coffee flavored", as they do defy the base recipes.

Our thought is to split the menu and let the customers make their decision as to whether they want to be served "No. Italian style" or "Amercanized version" coffee drinks. That demands "to-go" cups of even smaller sizes; ie, 6oz., and also demitasse to 4oz and 6oz. hard cups. If the operation doesn't have "sit down", then I'd understand paper cups only. By the way, some shops in Brasil have small auto dishwashers built into the front counter areas for the hard cup inventory.

Would appreciate comments and opinions... thanks, Al

Back to top | view poster's profile

View entire thread: What about this roaster?

Posted by tronno on 2004-08-25 11:12:35 Post Subject: What about this roaster?

Is this roaster any good? http://www.delawarecitycoffeecompany.com/coffee_roasters.html

I want to open a retail location with an estimated 200 to 500 espresso/coffee servings per day. Will this fit the bill to roast?

Pros? Cons?

I'm new to roasting and would like a machine that is able to produce consistant results (after a bit of training, of course).

I would like the opportunity to sell roasted beans to the public as well.

Any other machine suggestions that will work best for my appliction?

Back to top | view poster's profile

View entire thread: CREMA? WHERE'S THE CREMA???

Posted by LUCMAT on 2004-04-16 22:33:38 Post Subject: CREMA, WHERE'S THE CREMA?

Thank you to both of you topher and coffee guy. Your comments are REALLY helpful!!. I will definitely check the grinding and the tamping. I think my problems with the crema are due to these factors. I noticed that my espresso coffee looks a lot thicker when compared to the recommended sugar grains. I tried the 30 lbs pressure on the tamper, but
that also may change. Probably with repetitive practice I’ll obtain eventually that dreamed crema. Guys, your advice it is sincerely appreciated…. :-)

View entire thread: How do you make Espresso

Posted by CafeBlue on 2007-07-01 17:46:40 Post Subject: Moka brewer

Hi troll;
Your question leads to several mutually exclusive concepts (such as best AND cheapest).

> The Best way to make espresso requires a commercial quality espresso machine, fresh roasted coffee, a suitable grinder capable of micro-small fine/coarse adjustment range, appropriate tamper, timer that measures 1 second increments, a measuring cup or graduated shot glass, some training (or at least good written instructions), skills practice.

> The cheapest way to make espresso will not yield the best quality espresso, will not yield an espresso coffee that even resembles espresso properely prepared.

> Any espresso maker less than $50 (or less than $100 for that matter) can not brew espresso by definition. The grinder will cost more than that.

> A useful model of home/light commercial use espresso brewer must have a means to provide 9 bars of water pressure to the brewing chamber (portafilter). This is necessary because esPRESSo is brewed by forcing PRESSurized hot water through the ground coffee. The pressure can be provided by an electric pump driving water into the boiler, or by a hand levered piston driving hot water through the coffee portafilter.
If you wish to make cappuccino, caffe latte and other steam heated beverages, the machine also needs a system that includes two thermostats or even dual boilers. The dual temperatures are necessary because coffee is ideally brewed at 200 to 205 degrees Fahrenheit (just below boiling temperature) and the steam required to heat and foam milk for cappuccino, etc is only generated by much higher (above boiling water 212 degrees) temperatures which would create a poor tasting coffee brew.

> Try doubling the quantity of ground coffee you add to your french press, then try brewing with half the water as well. That means first step 4 level tablespoons coffee per cup (standard recipe is 2 tablespoons per cup and a coffee cup is 6 ounces, not 8 ounces), then step two adjust to brew with less water. This extra-strong coffee may yield a suitably strong beverage, although not an espresso.

> Try brewing coffee in a Moka pot. Some people call this type of coffee pot a stove-top espresso pot, but it does not brew a true espresso. You can get an inexpensive aluminum moka pot for less than $20 and a nicer stainless steel pot for under $100. It brews with steam pressure driven water and yields a somewhat harsher tasting beverage than a well prepared espresso, but it might be all you hope for in your price range.

Back to top | view poster's profile

View entire thread: Antique Espresso Machines

Posted by Anonymous on 2003-07-10 05:17:16 Post Subject: Antique Espresso Machines

Hello,
My name is Elisabeth and my family were the exclusive sales and service for La Cimbali espresso coffee machines in Vancouver. We sold commercial espresso machines for over 23 years and in those years we collected some amazing antique espresso machines.
I have 2 flyers attached with all the antique espresso machines that my family owns and would like to sell. Please pass on this information to anyone you think would be interested in these antique machines. Price is negotiable and we would be willing to give a better price if a bunch of machines where sold all together. Many of the machines are still in working order---how cool is that!!! I have pictures!!

Back to top | view poster's profile

View entire thread: Antique Espresso Machines

Posted by Daryle L. Doden on 2003-10-18 20:04:36 Post Subject: Re: Antique Espresso Machines

Hello,
My name is Elisabeth and my family were the exclusive sales and service for La Cimbali espresso coffee machines in Vancouver. We sold commercial espresso machines for over 23 years and in those years we collected some amazing antique espresso machines.
I have 2 flyers attached with all the antique espresso machines that my family owns and would like to sell. Please pass on this information to anyone you think would be interested in these antique machines. Price is negotiable and we would be willing to give a better price if a bunch of machines where sold all together. Many of the machines are still in working order---how cool is that!!! I have pictures!!

Elisabeth - Please send pictures and information. - Daryle

Back to top | view poster's profile

View entire thread: Antique Espresso Machines

Posted by erosenfe on 2003-09-27 07:28:03 Post Subject: Re: Antique Espresso Machines

Hello,
My name is Elisabeth and my family were the exclusive sales and service for La Cimbali espresso coffee machines in Vancouver. We sold commercial espresso machines for over 23 years and in those years we collected some amazing antique espresso machines.
I have 2 flyers attached with all the antique espresso machines that my family owns and would like to sell. Please pass on this information to anyone you think would be interested in these antique machines. Price is negotiable and we would be willing to give a better price if a bunch of machines where sold all together. Many of the machines are still in working order---how cool is that!!! I have pictures!!

I too am interested - pics and price list

Back to top | view poster's profile

View entire thread: CREMA? WHERE'S THE CREMA???

Posted by LUCMAT on 2004-04-09 21:16:27 Post Subject: CREMA? WHERE'S THE CREMA???

I'm using a very good Guatemalan Antigua espresso coffee on my Gaggia Carezza. The grinding is perfect as well as the tamping and after I follow all the instructions, still can't obtain the CREMA that I'm supposed to. This is more evident after my first shot. I do the priming, wait for the correct temperature and my CREMA is far from present. Not only that but my second shot comes very weak and the portafilter is full of waterly coffee when extracted. This happens even when I use the same amount of coffe of my first shot. What am I doing wrong?. I'm afraid I need more practice with the machine controls, althought I must say the milk for my cappuccinos is near perfect in body and consistency. Please help with some step by step directions to obtain the espresso I'm dreaming with, specially with my second shots. Thank you to anyone out there!!! :oops:

View entire thread: Antique Espresso Machines

Posted by BellaJava on 2003-08-25 22:28:31 Post Subject: Re: Antique Espresso Machines

Elisabeth,

Please email me with some pictures as nothing was attached as you mentioned. Also, please send some approximate prices that you are looking to get for them. Thanks.

Regards,

David

:-)

Hello,
My name is Elisabeth and my family were the exclusive sales and service for La Cimbali espresso coffee machines in Vancouver. We sold commercial espresso machines for over 23 years and in those years we collected some amazing antique espresso machines.
I have 2 flyers attached with all the antique espresso machines that my family owns and would like to sell. Please pass on this information to anyone you think would be interested in these antique machines. Price is negotiable and we would be willing to give a better price if a bunch of machines where sold all together. Many of the machines are still in working order---how cool is that!!! I have pictures!!

Back to top | view poster's profile

View entire thread: How to build afternoon business???

Posted by Sinister703 on 2004-11-06 09:20:39 Post Subject:

Well first you have to understand that afternoons (for me anyway) will never be as good as mornings. Just the nature of the beast. BUT, there are things you can do:
1st) make the best brewed coffee (check your roasters freshness and investigate your proportions)
2nd)make the best espresso based (esp, capp, latte) drinks in town. Read Schomers 'Espresso Coffee: Professional Techniques' and learn it well. Teach it to your staff and make sure ALL your lattes etc come out great. These are nice afternoon drinks. I give a mini biscotti with mine and sell alot.
3) Get a panini grill and pre-make sandwiches on flatbreads that grill easily and fast.
4) I think it best to go with premade soups, ie Nestles Trio are dry mixes, Campbells are frozen , both are good, they've really increased in quality and flavours in the past few years.
Even with the current health food trend, I sell a ton more sandiches than salads, put alot more effort into your sandwich program rather than salads.
Just my opinion

Good luck!

Back to top | view poster's profile

View entire thread: Coffee Drinks & Recipes

Posted by iampatches13 on 2008-05-18 15:49:21 Post Subject:

I am down for some zombie action. Besides there is so much that can be done with coffee outside of drink form!

Cooking with coffee adds a distinct flavor to desserts, but when adding to meats bring out the flavor of the meat itself, without changing the original flavor.

Freeze leftover coffee into ice cubes to be used in ice coffees,stews & sauces.

A pinch of salt added to coffee will help to combat some acidic coffees. Coffee can be spiced up with cinnamon, all spice & nutmeg, adding lemon will give it a zingy flavor.

And now what you've all been waiting for:
SOME RECIPES!!!!!!!!!!!!!

COFFEE BURGERS:
1LB of ground beef
1/4 cup of crumbled blue cheese
Heap tbsp espresso coffee
Heap tbsp chili powder
1 tsp Dijon mustard
1/2 chopped onions
1 jalapeño pepper,seeded,thinly sliced
1/4 red or green pepper thinly sliced
1tbsp Worcester sauce
Mix all the ingredients together
Make into patties
Cook on the hot grill or fry
Makes 4 burgers.

COFFEE GLAZED HAM.
4LB fresh ham (fat on)
1/2 cup honey
1/2 cup of fresh brewed dark coffee
1tbsp cinnamon
Pinch crushed cloves
Preheat oven to 375f
Wrap ham in foil & cook for 2hrs
Prepare glaze-melt honey,add the coffee,cloves & cinnamon & reduce for 10 mins
When cooked score the ham fat in a criss cross pattern, brush with the glaze & return to oven for 45mins frequently reglazing.
when ready slice ham up,can be eaten hot or cold.

COFFEE SPAGHETTI
1lb ground beef
2 finely chopped onions
2/3 cloves crushed garlic
2/3 chopped tomatoes
2 tbsp tomato paste
Freshly brewed french roast coffee
1/2lb mushrooms
2tbsp olive oil
Pinch sugar
salt & pepper to taste
1tsp oregano
1/2lb spaghetti
Parmesan cheese
Brown the onions, garlic in the oil, add ground beef & brown. Add the tomatoes, mushrooms, tomato paste & coffee & simmers for 30 mins. Add oregano, salt & pepper. Serve with the spaghetti & top with grated Parmesan cheese.

Bon Appétit

Back to top | view poster's profile

View entire thread: good espresso [self promotion]

Posted by Anonymous on 2003-08-31 10:38:00 Post Subject: good espresso [self promotion]

If anyone is interested I found a not so good website that sells very good espresso coffee. The link is http://www.lespressousa.com, it sells a brand of cofee that is very popular in southern Italy. Some of the prices are a bit high but they are just starting out and the coffee is good.

View entire thread: I was given a Keurig Elite for Christmas ...

Posted by javahill on 2006-01-03 23:22:22 Post Subject:

Ove the past 3 years, I've given about half a dozen Keurig machines as gifts and haven't heard a bitter complaint. Which Green Mountain did you try? I don't drink the stuff myself (espresso at home, espresso at work) except when I'm visiting. From their web site, it looks like they have Dark Magic and Sumatran.

The regular k-cups have 9 grams of coffee. The bold has 12 grams. That is where the body is coming from. I believe all roasters us a Melitta-shaped filter for most of their products (9 grams) and a muffin shaped cup for the 12 gram coffee. 33 percent more coffee per k-cup.

My guess is that you tried Dark Magic - which is an espresso coffee if you buy it by the bag its called Dark Magic Espresso Blend. It is going to be on the bitter side unless you can get good extraction which Keurig doesn't - probably best with milk. If you haven't tried it, give the Sumatran a try. That is what my son's godmother drinks and she seems happy enough.

Back to top | view poster's profile

View entire thread: Really stupid questions about making espresso

Posted by kevinm on 2007-01-30 19:57:41 Post Subject: Really stupid questions about making espresso

This is embarrassing... Just got a new semi-auto espresso maker. I fill up the water container and I use the 1-cup espresso filter. Put the cup under the filter and switch to espresso. Coffee starts to come out. How do I know when to stop it? There has to be a more or less precise point when the right amount of water has passed through the coffee etc. Do I just watch the cup and stop it when a normal amount of espresso is in there? Also... I never thought about this before but how does one make espressos for a bunch of people, say 6? Make 2, the clean out the filter, add new coffee, make another 2 etc etc.???
Kevin

Back to top | view poster's profile

View entire thread: !Espresso Machine Dilemma!

Posted by RomanCrema on 2008-07-21 12:19:17 Post Subject:

hey first of all thanks for replying to my thread, and i would like to point out i am just really going to buy my own gound espresso coffee in italy in packs and bring it back to the uk, as i dont need a grinder. I am from Belfast in Northern Ireland.

I was probaly going to buy a Gaggia Twin baby or gaggia baby D class but i am unsure as if i should or not and i am looking for some really good advice and my budjet is £400 GBP. I am prepared to buy either on the highstreet such as in House of Frazer or on the internet somwhere, but as i said i am looking for good quality advice for my budjet.

I have seen the Gaggia twin baby and stuff on utube and it looks as if it produces the crema and consistency quiet good, but that was offered at £380 GBP and now days i think if i wasnt getting a grinder and just using ground espresso that is packed i would think that price would be expensive for most normal people but i am going by the quote " You get what you pay for" and i think thats true.

My budjet is only £400 because i am still a student and cant really afford anything major at the minute. But I use a Moka every morning for an espresso and it wokrs great for me but doesnt produce the crema very good only for like 2-3 secs lol then fades away. So if i a say i am using a moka then you get the idea that i am really pleased with it and would just ask for something well more creamier with the cream about 70% more than what the Moka pot produces.

Thanks guys and i would like to make u sure i am not a one hit wonder i will stay on the site after i get replys and contribute in other threads around the site but i just need this cleared first.

thanks

Back to top | view poster's profile

View entire thread: Seattle Coffee

Posted by La Crema Coffee on 2006-05-24 20:25:26 Post Subject:

Yeah I did change to " La Crema Coffee Roasters L.L.C." And I'm still a small premere roaster that has multiple drive thrus, accounts and distribution of some premere espresso/coffee equipment. As aI a say " from Beans to Machines, I have you covered"

Toper, thanks for asking

Also. La Crema refers to the " cream of the crop" NW JAVA is a strong name: But La Crema is de la creme....

Back to top | view poster's profile

View entire thread: Espresso Beans -- Where?

Posted by Triton46 on 2004-01-06 18:51:06 Post Subject: Espresso Beans -- Where?

Hi, I'm new here...but I love coffee. :-D

Where can one find espresso beans (or is there such a thing)? We got a Krups espresso/coffee maker for our wedding and have only used regular coffee for espresso. We've looked all over the grocery store and can find none. The only thing that pops up on google is Starbucks Espresso Roast.

Back to top | view poster's profile

View entire thread: Does good espresso always have to have the cream on top???

Posted by jmurphy115 on 2005-06-07 08:45:12 Post Subject: Does good espresso always have to have the cream on top???

I have recently became a coffee person, I purchased a New Krups machine that has an espresso maker and coffe machine($99 from BedBath ).
The machine did not come with the part that will allow you to stamp the espresso coffee into the filter, Any idea where I can buy one of these??

I was told by a person who owned a coffee shop, that a good espresso will have this cream on the top for along time. He said the keys to a good espresso were the following. The steam must be a temp of 180, the espresso must be packed tightly, the filter holding device must be warm and the coffe cup itself also must be warm.

I have checked all these things and my espresso still does not come out with much of that cream on the top, the espresso tastes okay but not as good as the ones i had in Paris when i got hooked on the espresso.

Any help would be appreciated

thanks

Back to top | view poster's profile

View entire thread: latte art

Posted by nzroaster on 2005-11-11 05:05:57 Post Subject:

I am a roaster in QLD, see my website, I talk with Corey a bit through coffeegeek. He sends me some stuff every now and then and vice versa. We actually exchange coffee with a few roasters, had alot of
sydney stuff up lately.

I was really impressed with it, thought it lacked a standout characteristic, (bit bland for my tastes personally) but overall nice flavour. I was quite surprised at your roast style, the bean didnt look too dark but had a dark centre. Lacked a bit of body and didnt cut through milk too well, but great as espresso. Overall a nice espresso coffee though, is it a commercial blend of yours?

Back to top | view poster's profile

View entire thread: Origin of the word "Espresso"

Posted by Dunorcaille on 2004-06-02 20:51:36 Post Subject: The origin of the word "Espresso"

Some think that the word refers to the pressing procedure (in the espresso coffee machine) when making a cup of espresso coffee...

Back to top | view poster's profile

View entire thread: Vacuum Brewing vs. other methods

Posted by Stone on 2004-12-21 03:36:05 Post Subject:

I love my bump espresso coffee maker, Maybe you try it.

Back to top | view poster's profile

View entire thread: Capuccino/ Milk or no milk?

Posted by redmoose on 2004-08-19 15:54:07 Post Subject:

n : equal parts of espresso and hot milk topped with cinnamon and nutmeg and usually whipped cream

also

espresso coffee mixed with frothed hot milk or cream and often flavored with cinnamon

and these are not starbucks

Back to top | view poster's profile

View entire thread: Venezuelan Coffee?

Posted by donveitia on 2005-01-04 10:00:29 Post Subject: Coffee, Cocoa and Chocolate from Venezuela -Don Veitia-

Hi!
If you really want to taste an excellent Venezuelan Coffee try Don Veitia.
As you know Venezuelan coffee, you must know that Venezuelan Coffee is full bodied, slightly acid, most famous for its Merida, Trujillo coffee; Venezuelan coffee is sweet with a full body and a mellow rich flavor.

I recomend you the dark roasted coffee Don Veitia that has been roasted sufficient amount of time to release the oils to the surface of the bean; to get a rich, strong coffee, consistent high quality, aromatic, gamey, full flavor; Ideal for espresso Coffee. Our Dark roast has a progressively oilier surface and darker in color than medium roast. And its color is like a semi-sweet chocolate.

Also I will like to tell you that Don Veitia is a range of Venezuelan products which combine handmade techniques with a modern technology to offer to customers excellent products while conserving tradition of South American lands, the products are made with high quality raw material as Coffee Arabica ground or whole bean which could be toasted as consumer prefers light, medium or dark roasted.

And it's also Cocoa products are made with high quality raw material as Creole (Criollo) Cocoa products that is the best cocoa of the world originating from Chuao and other regions of this beautiful country, in presentations of Don Veitia cocoa powder, chocolate powder and bars made of dark and milk pure chocolate.

Try true Venezuelan coffee try Don Veitia

Back to top | view poster's profile

View entire thread: The truth about blade grinders???

Posted by Parts Guru on 2006-04-23 02:21:42 Post Subject: Re: The truth about blade grinders???

Why do blade grinders get such a bad rap? I have a $30 Cuisinart blade grinder that has worked out fairly well for me. The major problem I see is making a consistent grind. When I get it right...the coffee is great. But, if I do not get it right....the coffee can be bad. I keep holding out hope that I'll be able to grind more consistently with experience but maybe it is the limitation of the grinder. I found a nice Cuisinart burr mill grinder for about $50 soI may end up with that...

-Rich

The bad rap about the burr grinders is because of the consistency of grind. That is really for commercial use. For home use, it should not be any problem. You should adjust the grind setting using several attempts to set it at the right grind for your espresso maker. Do not disturb the setting until necessary. Avoid using oily beans as they stick around in the grinding chamber and alter the dose and grind fineness.

In the commercial setting when you need to grind larger quantities, the burrs get heated up if the diameter size is small and burrs wear out fast.
Conical burrs are better bothe for uniformity of grind and service life. Most fully automatic home models with buil-in grinders have conical burr grinders.

The $50 grinders are blade grinders. They are for grinding spices and beans for drip coffee and for percolators. Some smart sales person started offering them for grinding espresso coffee. Sorry they are not meant for espresso grind.

Back to top | view poster's profile

View entire thread: Super Automatic or Manual for a 250 shot bar

Posted by ElPugDiablo on 2008-08-29 17:27:37 Post Subject:

Thing is, we know Davec's credentials as an espresso machine tech guy. That's what he does, he's an expert in his field.

Since Sparky and other newer members aren't aware of this, maybe Davec should elaborate more on his opposing view. But by confronting him in a pissy manner, we get what we get from him.

The other thing we know about Davec is he doesn't take things as seriously as others may. I myself am guilty of that in this forum. If it were a life or death situation, I'm sure I'd walk a straighter line, but it's not, so I won't.

Regarding backing up your opinion, some forums are bombarded with "citatation needed" after almost every post! That can get pretty annoying, believe me, though I've always been up to the challenge....

<--- There, at least there's one smiley in this thread...For nonsensical bantering, we have the alien abduction thread. I am sure ccafe is perfectly happy to trade silliness with anyone over there. But we are in this thread because we take coffee seriously and helping others make an informed decision on getting the right espresso machine is a serious topic. I am not saying therefore davec needs to footnote Ernesto Illy's Espresso Coffee for his initial post. However, when questioned, even if the challenge is with hostility, he should be perfectly willing use his experience and knowledge to defend his position because that helps the initial poster. I would think the purpose of davec's posting in this particular thread is to be helpful, not to be a disruptive comedian, but he left as one.

Back to top | view poster's profile

View entire thread: WHAT'S YOUR FAVORITE COFFEE?

Posted by s21816 on 2004-09-13 18:17:31 Post Subject: Jamaica Blue Mountain

When I was in Jamaica at sandals resort, I had Jamaica Blue Mountain. The best non-espresso coffee I have ever had. I brought two lbs. back but could not duplicate, as it tasted there. Iâ€™ am not sure of there brewing process.

Back to top | view poster's profile

View entire thread: the most luxuary and expensive espresso machine ???

Posted by eyeopener on 2004-08-14 23:12:56 Post Subject: $$$ Machines

Hi I was looking at the jura-capresso machines. They seem to have a nice line of fully automatic espresso/coffee makers. Priced from around $700-$1800 for home type models,s8,f9,& e8. I have a posting researching the e8 model for $999. As you can see no hits yet. If you know anything about these machines please respond.
Thanks

Back to top | view poster's profile

View entire thread: Looking to network with other coffee website owners...

Posted by davidsbiscotti on 2008-07-04 09:19:17 Post Subject:

Does a links page have to use html code, like this:

<a href="http://www.coffeeforums.com/"><b>Coffee Forums</b></a> -
Coffee Discussion about Espresso, Coffee Beans, Coffee....

My links page is all image and text links to other websites. I don't ask for html codes,
just if I can add their "link" to my website.

I simply link an image or text to another website like:
http://www.coffeeforums.com and enter Coffee Forums as the text.
It shows up as a link. Simple. Those who visit my site click on a link there and end up on
the corresponding website, that's the point right?

Why develop a "links program" using html code? Am I missing something?

.... me always doing things wrong way.

View entire thread: Tamping on a scale

Posted by Alun_evans on 2004-03-21 20:43:23 Post Subject:

Indeed consistency is important...but tamp pressure is just one of the variables that must be taken into consideration. Have a read of this.... its from a SCAA report into making espresso.... interesting stuff....

Carl Staub, an industry scientist who has done a great deal of lab research with espresso, has noted that the uniformity of extraction can be effected as much as five-fold with even a small amount of canting of the coffee bed during tamping. Whereas a good uniformity of extraction might be in the +/- 6% range measuring the distribution of residual solubles in different sections of a nominally extracted espresso coffee bed, as little as a 0.10 of an inch "cant" (difference in bed height from one side to the other) can yield a significant increase in non-uniformity of extraction. The table below shows some of Carl's findings: Uniformity of Extraction
grams coffee/1 oz. espresso Acceptable Extraction Variance in Extraction with 0.10" cant

7g. +/- 6% +/- 16%
8g. +/- 6% +/- 21%
9g. +/- 6% +/- 30%

Back to top | view poster's profile

View entire thread: What to worry about?

Posted by javagirl81 on 2003-09-16 08:45:26 Post Subject:

Does espresso/coffee ever bother anyone's stomach?

Back to top | view poster's profile

View entire thread: Opening a drive-thru and exchanging advice

Posted by Pilgrim on 2004-01-17 16:57:59 Post Subject: Opening a drive-thru and exchanging advice

I could have sworn I posted to this message board before, but I cannot find my previous message.

We have been in the espresso coffee business off and on for 14 years. We've had two walk-in coffee shops in Oregon and Idaho. We've recently moved to Missouri and we have decided to open a drive-thru. We have our equipment and we know what we are doing as far as working with health department and running this sort of business.

What we DON'T know is how to set up a portable business. We will have power at the site...but we need to use tanks for water and gray water. We are building our own 8x10 building...which is a bit overwhelming. We just can't afford to spend the fortune many coffee kiosk/drive-thru manufacturers are asking. We would love to have someone to bounce questions off of. We've seen coffee consultants out there who offer advice, but it seems that we really don't need this service as these are geared to the beginning coffee shop owner.

At the same time...we are happy to help others who might have general coffee shop questions.

Sandie

Back to top | view poster's profile

View entire thread: Origin of the word "Espresso"

Posted by Dunorcaille on 2004-05-29 11:00:33 Post Subject: Origin of the word "Espresso"

I was wondering if anyone from these forums could tell me the origin of the word "espresso". I was having a discussion with a friend last night about the origin of the word "espresso" and my understanding is that the word relates to the fact that it is a fast serving type of coffee beverage, a cup of small coffee one drinks fast and usually standing (at least in the cafÃ©s of Europe), thus the word "espresso", which derives from the word "express" (in France one asks for a cup of espresso by simply asking for an "express"), meaning fast, without stoping, like an express bus service. Am I right or is there a completely different meaning and origin to the word "espresso" coffee? :-)

View entire thread: What to worry about?

Posted by tintinet on 2003-09-16 10:34:02 Post Subject: Coffee Stomach!

Does espresso/coffee ever bother anyone's stomach?

Yeah, early in the morning. If I drink coffee really early, I does make me kinda queasy, so I usually drink tea till about 9 or 10 AM. Then, for some reason, I can drink unlimited coffee, and, I think, it even makes my stomach feel better!

Back to top | view poster's profile