Ethiopian Yigracheffe from Rockin? Coffee
Ethiopian Yigracheffe from Rockin’ Coffee is a post from: Daily Shot Of Coffee
Source: http://feedproxy.google.com/~r/dailyshotofcoffee/Hepv/~3/TX92QQrn97o/
Ethiopian Yigracheffe from Rockin’ Coffee is a post from: Daily Shot Of Coffee
Source: http://feedproxy.google.com/~r/dailyshotofcoffee/Hepv/~3/TX92QQrn97o/
A big prosumer or commercial espresso machine takes between 30 minutes to 90 minutes to reach equilibrium where it is truly ready to go, much longer than just the time it takes to heat up the boiler because the huge mass of metal has to be heated up, too.
Source: http://www.roaste.com/CoffeeBlogs/wakeknot/Timers-espresso-machines
Source: http://www.toastedfoot.com/2011/10/cigar-press-release-new-from-la-gloria-cubana/
Do baristas deserve tips?
Baristas make much less in tips than say, a bartender (I know, a bartender is a barista but you know what I mean). The positions are often equivalent in terms of training and skills, yet a bartender is typically going to receive at least $1-2 per drink and a barista is lucky to get a few cents worth of change.
Source: http://www.toastedfoot.com/2011/06/cigar-size-chart-arturo-fuente-opus-x/
I find it interesting that there is such a strong representation of scientists, or at least scientific minded people, in the coffee world.
You have probably heard the phrase cooking is an art and baking is a science (which I mostly agree with). Before diving into the minutia of coffee preparation I considered coffee making to be more of an art than anything else. The deeper I dive into espresso, the more I realize that pulling espresso probably more of a science than an art.
Source: http://www.roaste.com/CoffeeBlogs/yeahyeah/Science-and-coffee