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Miguel Zamora's Discussions (13)
| Discussions Replied To (1) | Replies | Latest Activity |
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"Hi, Thank you for sharing this. It has great info about the work of an almost-forg..."Miguel Zamora replied Jan 15 to Do you want to know more about coffee pickers ... Any additional comment... |
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Mar 23 Reply by Andres Castro |
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Currently I'm using foil with valve and a 1 inch heat seal. since you ask that it makes me think about the valve...does it make a difference if I offer ground? should the ground be done in a no-valve bag? I'm thinking yes...but I could be wrong on...
LONG…
John - I’ve been through this same exercise. I spent about 6-8 months on a business plan for an espresso bar and in the process interviewed many of the so called “top” roasters in the industry. I met with many of them at coffee conventions a...
http://blogs.reuters.com/small-business/2009/11/27/the-hidden-meaning-of-the-hidden-starbucks-logo/ Interesting update- last paragraph- the rebranded store 15th Ave store is doing 1/3rd of what the old Starbucks in same location did. Here is a lin...
What type mof packaging do you use Dennis?
This is a hard set of questions to answer without knowing what type of roaster you are using. Please provide some additional information and help will come. Chris
DFW Barista Jam @Mosiac Cafe at The mosiac (located inside the Irving Bible Church)
November 5, 2010 from 1pm to 5pm
DFW Barista's unite before the Hoilday's and SCRBC to brush up on customer service skills, espresso extraction, milk steaming, and over all Barista Stuff!
BGA Chapter Rep. Dan Streetman will be in attendance and leading the barista skill building.
Terri - with this drink, the taste is in the buds of the drinker...so to speak. The amount of sugar is all your own. A Cafe Cubano is basically 2 teaspoons of sugar and two shots of espresso. One traditional method is by taking the sugar and putti...
Jay, Thanks for the input!
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