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Arizona Barista Network
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Working to cultivate great coffee professionals in Arizona.
Location: Phoenix, AZ
Members: 35
Latest Activity: 1 day ago
Discussion Forum
SWRBC 1 Reply
Started by Tom Maegdlin. Last reply by Chris Nov 27.
Scace Thermofilter Available 1 Reply
Started by Chris. Last reply by Chris Oct 3.
Frigomeccanica 3 Replies
Started by Chuck or Karen. Last reply by Mike Funk Aug 3.
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Comment by Luis Till on November 27, 2009 at 3:25pm - Jason Calhoon at Avenue Coffee in Tucson is serving Black Cat...
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Comment by Chris on November 27, 2009 at 2:44pm -
Greg, at very best, the Bookman's Cafe in Mesa will have to be the third place serving Black Cat. Elixer, in both of Charlie and Renee's iterations was doing the BC justice, and then Jason Calhoon was using it for a short while as well.
And Serena, PF's for a La Marzocco machine can be found rather inexpensively at Espresso Liquidators' online shop, and the bottom can be taken out of them quite easily. Especially if you have a friend that has a friend that has a milling set-up for such a thing! ; >
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Comment by Tom Maegdlin on November 25, 2009 at 8:02am - Posse Grounds opens this weekend. Anyone going? I may go next week sometime...
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Comment by Greg Suekoff on November 20, 2009 at 2:34pm -
Bolivia had their COE this year after missing last year. The number 1 ranked coffee went for 35.05/lb! All the auction results here:
http://cupofexcellence.org/CountryPrograms/Bolivia/2009Program/AuctionResults/tabid/652/Default.aspx
Farmers getting paid helps everyone!
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Comment by Serena Stout on November 16, 2009 at 3:40pm -
Greg,
I'm dying to get up there and check you guys out!! I think I only have one or two weekends left before I give up my entire life to this cafe so I will seriously make a concerted effort to make the trip before then. For the Guatemalan, the spro and just to meet you man!
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Comment by Greg Suekoff on November 15, 2009 at 5:07pm
- Red Rock Coffee will be offering a new Guatemalan from Acehtenango in the French Press starting in about a week. This coffee comes from finca La Soledad, a farm which won Honors in the C.O.E. in Guatemala this year, and is owned by the Perez family. This coffee is direct traded and will be roasted by Caffe Pronto in Annapolis, Md. If anyone is up north in AZ. come by for a cup.
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Comment by Jason Calhoon on November 14, 2009 at 3:49pm - Word up to that Steve!
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Comment by Steve on November 14, 2009 at 8:46am - Thank all for the warm wishes....may 2010 bring all of us great success and a new and improved coffee culture here in ARIZONA!
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Comment by Arizona Coffee on November 13, 2009 at 10:20pm - Congratulations, Steve!
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Comment by Jason Calhoon on November 13, 2009 at 7:21pm
- Yo Steve Congrats on the 1 year..keep it up!
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is your shower screen on/functional? it looks like the machine's shooting water straight into the puck.
just upload a youtube video of your complete process, that should help us diagnose.
i make vanilla syrup from scratch. just make some simple syrup (half raw sugar and half hot water) then split some vanilla beans down the middle and simmer them in the syrup for a while. usually about 6-7 beans per litre works for me. tastes amazi...
I really enjoy the comments posted on Barista.com. There is obviously more professional baristas here than on HB or CG. I am relatively new at home espresso making and eager to learn and the comments on this site are outstanding.
I have been thro...
I am not a professional barista but I love espresso and caps. I have recently installed a La Marzocco GS/3 Paddle machine and a Mahlkonig K30 grinder. We also have a Nespresso Citiz Milk (urgh) that we use for travel. While its not anything specia...
Lorenzo - I like your thinking! Could you explain in a little more detail how you've experimented with such ingredients? Did you have to stir the chocolate in to the drink after pouring the coffee/espresso?
I'm also very interested to hear more a...
Make your own syrups. You have control over flavor and ingredients.
Finely chopped single origin chocolate pieces are fun for new/different tasting mochas. Add some ancho/chipotle powder for a mexican mocha. Steam your milk with mint leaves (in t...
Earlier today I posted the above post about the strange experience I had recently with polishing an espresso puck. It brought up some more in depth questions than I thought I would have.
As of right now, I still have not had any responses to the ...
I haven't tried honey yet, but it's on the list of to do's!
What about vanilla, mocha, peppermint (for the holiday season)? What about caramel, hazelnut, etc?
I have to admit, I do really like the taste of espresso with honey.
That is the weirdest looking espresso puck I have EVER seen. I might have nightmares now . . .
I was wondering if anyone has experimented with or uses means of flavoring lattes/other espresso drinks with anything other than syrups?
I'm not absolutely opposed to the idea, but I am a bit turned off by the thought of artificial flavoring. Doe...
Don't take this the wrong way, but based on your photo, I seriously doubt that these other baristas and your roaster, who achieve the same results, understand technique as well.
Your puck has two holes, one hole and I might think that perhaps the...
At my house, I've got a La Valentina E-61 type espresso machine, a Linea 2AV, Linea 4EE and an assortment of grinders to go along with them.
But the truth is that I never make espresso at home. Too much mess and I hate to clean. Easier for me to ...
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