Barista Exchange

the world's premiere online community for the specialty coffee industry

Members

  • William Fendler
  • Lisa Kettyle
  • Sander Blauw
  • Britt
  • Shadow
  • Wezo Oscar Sithonga
  • Scott Snodgrass
  • Gabe Windham
  • Courtney
  • Ricky Sutton
  • Ken Hall
  • Bryan Wray
  • Jonathan Aldrich
  • miKe mcKoffee aka Mike McGinness
  • Marek
  • Greg Janssen
  • Sara Travis
  • Megan Elizabeth Fayer
  • Mitchell Schuur
  • Sean Maddox

Barista Exchange Friends

Coffee Shops

Tristan Bacon

Moja Coffee

Started by Tristan Bacon in Canada Feb 5.

Aaron McNany

Northern Light Espresso Bar 4 Replies

Started by Aaron McNany in USA - East Coast. Last reply by Julie MacDowall Feb 5.

Richard Park

Ch'ava cafe

Started by Richard Park in USA - Central States Feb 3.

Barista Magazine Blog

Coffee News of the Day

A few good or at least mildly entertaining stories out there today from all over the world. First, Ethiopia and Tanzania coffee farmers expect larger than normal crop sizes and prices. Growers in Ethiopia project an increase of 25% over last year’s harvest. BusinessWeek reports on the harvest here: Volumes of specialty washed coffee traded on the [...]

Out with the old, or everything old is new again?

I just saw this story from the SF Weekly about how Ritual Coffee Roasters has stopped using its French presses and its Clovers, instead opting for the Hario V-60. Ritual, however, isn’t the only Bay Area café choosing sides in the single-cup battles. From the article: San Francisco microroasters aren’t just differentiating their coffee by region [...]

New Coffee Champs Down Under!

Australia is without a doubt one of the top countries in the world for coffee and espresso excellence, as proved by the quality of coffee its cafes and roasteries turn out, not to mention the consistently high caliber of champions in all areas of specialty coffee who hail from Down Under. And with the conclusion of [...]

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Barista Exchange Partners

Talk Coffee

William Fendler

Questions from a novice'. 9 Replies

I've been a barista for about four years now, but I just started taking my job seriously and made coffee a hobby a little over a year ago, so I am still relatively new to a lot of this. In my situati…

Started by William Fendler in Espresso. Last reply by Shadow 2 hours ago.

Ruston Reynolds

What to say to the barista about a bad espresso? 73 Replies

First of all, I'm a newbie to espresso. Although I've had many lattes throughout the years, most have been mochas. I tired of paying $5 for way too much sugar and way too little coffee flavor so I bo…

Started by Ruston Reynolds in Retail Coffee Business. Last reply by Ricky Sutton 6 hours ago.

Jonathan Pascual

Barista pay: sub-minimum wage 10 Replies

I have always been under the assumption that the position of barista commands at the very least minimum wage, and preferably a dollar or two more per hour regardless of tips.  However, I've found out…

Started by Jonathan Pascual in Retail Coffee Business. Last reply by Marek 6 hours ago.

Tommy

Growing coffee in United States? 2 Replies

Anyone here is growing coffee in the US? Do you think it is possible that maybe somehow in the near decade or something, we would be able to grow lots and lots of Arabica coffee in the US (aside from…

Started by Tommy in Origin, Growing and Green. Last reply by Mitchell Schuur 9 hours ago.

Mike M

Coffee Bars in Italy 5 Replies

My wife and I are talking about taking a trip to Italy this coming Fall. I would like to mix a little business with pleasure. Anyone know of any particularly amazing coffee establishments to visit i…

Tagged: italy, cafe, bar, coffee

Started by Mike M in Barista Exchanges & Travel. Last reply by Mitchell Schuur 9 hours ago.

Alexis Kepford

Asheville, NC? Eh what? 4 Replies

So I'm currently posted up in Raleigh, NC and looking to make a move up to the mountains to the lovely town of Asheville. I've heard mixed things from my fellow baristas in Raleigh about cafe prospec…

Tagged: carolina, north

Started by Alexis Kepford in Baristas Looking for Work. Last reply by Alexis Kepford 9 hours ago.

Mitchell Schuur

Grinder 12 Replies

I'm thinking about getting a Nuova Simonelli MDX, just to start with untill I got some proper money coming in. Any ups or downs I need to know, or maybe any tips or suggestions? Cheers

Tagged: MDX, Simonelli, Nuova

Started by Mitchell Schuur in Equipment. Last reply by Mitchell Schuur 9 hours ago.

Domagoj Trusic

Where to go for espresso in London? 3 Replies

I am going for few days in London in SCAE, would like to drink and taste espresso ... ...sunday is the day when James and Anette are closed ... ...so where to go ???? Please invite me and I will come…

Tagged: shop, bar, caffe, coffee, london

Started by Domagoj Trusic in Barista Exchanges & Travel. Last reply by Daniel McCombie 11 hours ago.

Missy Carroll

Barista training near Boston

Can anyone recommend a barista training course in the Boston area?

Tagged: courses, training

Started by Missy Carroll in Barista Exchanges & Travel 12 hours ago.

Ruston Reynolds

Where in Austin is some great espresso? 11 Replies

Friend is traveling to Austin and wants to find some great espresso. He has a fun blog, 2espressos.blogspot.com.THANKS!

Started by Ruston Reynolds in Barista Exchanges & Travel. Last reply by Lisa Kettyle 15 hours ago.

Groups

Blog Posts

Jeffrey J Kingman

How AJ Bombers is Powered by Social Media - Kitchen Table Talks with Chris Brogan

Are you still trying to figure out how to use social media in your specialty coffee/tea shop? Social media heavyweight Chris Brogan (@chrisbrogan on Twitter) lands at AJ Bombers restaurant in Milwaukie for a meal and video interviews a multiple location restaurateur on the power of Twitter...

Can you say 75% traffic coming from Twitter alone?

How AJ Bombers is Powered by Social Media

Let me know what you think...… Continue

Posted by Jeffrey J Kingman on February 5, 2010 at 1:41pm

Mike McKim

Cuvee Coffee, making baristas in Texas famous

As a business owner, it is always great to see an employee get recognition for a job well done. As a coffee business owner, it is very fullfilling to see someone that has worked hard at his craft, receive local and national recognition. Clancy Rose is one of those guys who is talented and hard workging (traits I admire), but even more he is amazingly humble. I know he was honored to grace the cover of Barista Magazine, was a trooper when we had to haul the GS3 to multiple TV stations to promo

Continue

Posted by Mike McKim on February 5, 2010 at 6:00am — 2 Comments

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Latest Activity

12 minutes ago
Ruston Reynolds and William Fendler are now friends
25 minutes ago
Yeah Bryan glad you mentioned knocking the portafilter... I still see seasoned guys do this, so I guess some old habits never die. I simply don't see the point, but will say that the guys I see doing it use a wooden handled tamper, so that is better…
2 hours ago
Gabe Windham SERBC... Be there or be a waste of life!
4 hours ago
Courtney updated their profile
5 hours ago
Courtney added 7 photos
5 hours ago
The shot was about 25 seconds, looked to be a 16gr. or so dose in a ridged Marzocco 14 gr. basket. 1.75 oz. When there's less amounts of crema, i perceive shots as being "hotter". Because in the same fluid volume, there's more... um, fluid. The sho…
6 hours ago
Yeah I'm pretty sure that's all washed as well... if it's the flagship I think it is. Well, there goes my theory, haha. -bry
6 hours ago
5 bean blend. All washed to the best of my knowledge, but they're secretive so i can't be sure.
6 hours ago
Just curiious, was the shot bitter, sour, flat, acrid, astringent or just boring and blah. I'm still amazed sometimes how as little as a gram or less dose difference pulled the same time same temp can make a world of difference. Then there's the tim…
6 hours ago
The alternative... is called The Cayman Islands and I assure you... it's not worse :) To chime in, we don't have a minimum wage law but generally we start people between $7.95 and $8.95... keeping in mind... we have no income or state taxes... so th…
6 hours ago
Dry processed? -bry
6 hours ago
Yeah... we stopped roasting beans months ago... just wasn't crucial anymore and WAAY better than 'white espresso'. :0) We are considering not even putting coffee in the cups, just serving paper cups with water in them and seeing if the customers not…
6 hours ago
I had an experience yesterday that reminded me of this thread. Went to a locally known indie shop serving the same coffee that i use on slightly better equipment than i have. (their Linea has flow restriction, mine doesn't. they have a Robur, i hav…
6 hours ago
How recently have you had a shot that wasn't leveled, distributed, or... tamped? There's a very strange curve in learning this (or any i assume) craft. You start out knowing nothing, you learn to do lots of stuff, then you eliminate everything that…
7 hours ago
As I know it, the theory on the curve is that it focuses the pressure more towards the middle in order to help prevent side channeling. I know that personally I prefer a slight curve to my tamper and I find that I get the most even extraction rates…
7 hours ago

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