Home Espresso & Specialty Coffee
Home espresso and specialty coffee: espresso machines and grinders, extraction and brewing technique, beans and roasters, pour-over and AeroPress, maintenance and modifications, and coffee industry news.
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English coverage of home espresso, coffee equipment and specialty coffee. Read, watch or listen at the original source; this selection covers current items rather than complete archives.
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Silicone replacement head gasket for La Marzocco - colour?
I read about this topic on the forum not long ago but cannot remember on which forum to search for the posts. I understand the are two colours available - blue and orange - only one is really good. Please point me in the right direction
Southern Italy Is Now Suitable For Growing Coffee
This article is from the coffee website Sprudge at http://sprudge.com. This is the RSS feed version. It's because of climate change.
What Is Unacceptable Behaviour Towards Women in Coffee? (Isabela Raposeiras) | EP1704 Part 4 of 5 | Map It Forward
Advertising Sponsor This episode is brought to you by CoffeeListings.com, by Map It Forward - the marketplace where the coffee world does business. Find or list coffee, equipment, services, jobs, businesses, wanted ads, and other opportunities across the global coffee industry. www.coffeelistings.com Episode Description **CONTENT WARNING:** This episode contains discussions of sexual assault, workplace violence, psychological abuse, gender discrimination, intimidation, and harassment.
Running a coffee shop has never been harder: How are cafés managing?
Running a coffee shop has never been especially profitable, and the past few years have made it harder still. Green coffee prices have climbed, US tariffs have unsettled the market, and day-to-day running costs keep rising. Two specialty coffee shop owners, one in California and one in Stockholm, explain the pressures they face and what keeps their businesses going.
First go with a Mocha Pot
I just tried a Mocha Pot for the first time. I don’t think I’ll be giving up espresso, but I was surprised at how good the coffee was from that little hunk of aluminum. 6 cup pot, 15 grams of a medium roast of unknown beans (gifted from a coworker), ground medium fine. Somewhere between pour over and espresso
Special! Interview and Commentary From Coffee Fest Los Angeles 2026! w/ Kevin Mejia of Bevel Coffee
Coffee Fest LA was awesome and I am finally getting this episode out right before we fly out to Dallas! Stay tuned. In this episode I sat down with one great presenter and give some of my own thoughts on the show and lessons you can apply in your business and area. Kevin Mejia grew up in Monrovia, CA as a skateboarding, cycling, and fitness lover.
For freshly roasted coffee, how are Planetary Design’s Airscape canisters for de-gas?
For freshly roasted coffee, are airscape canisters good to rest the coffee in while they give off gases like carbon dioxide, or is it preferred to rest the coffee in the paper bags with one way valves? In addition, do the airscape canisters have a one-way valve? How do you all rest your coffee after roasting?
The Welcome Conference Is Not A Coffee Conference (But The Coffee’s Still Great)
This article is from the coffee website Sprudge at http://sprudge.com. This is the RSS feed version. Scenes from The Welcome Conference.
Niyyah Coffee Brings a Deaf-Owned Cafe to Indianapolis
Niyyah Coffee has opened Indianapolis’ first Deaf-owned coffee shop, designed around greater access, employment and interaction for the Deaf community. Opened June 27 near the intersection of North College Avenue
AeroPress inverted vs flow control cap
19g/140g is really one of the best ratio for me. - I tried two or three different coffees. I'm using beans darker than medium, ground like for moka around 80 clicks on the K2. I still have to try grinding coarser. I'm using a little tiny bit of blooming (degassing, it is indeed fresh roasted), so like 40g of water in, a NS-EO stir for some seconds and then the other 100g of water. Then pressing for around 30s, I think (stopping at the farting fase).
Lead and other Heavy Metals in Espresso Machines
I’ve got a nursing wife and I’ve had a number of concussions that have effected my brain. Long story short, both of us are in the sensitive groups. There have been threads on HB and Reddit that have tested their brass boilers and found lead above the EPA tolerance, such as the ones below. Some of this testing is from
How to make your coffee roastery more efficient
Many roasters still define efficiency as roasting more coffee in less time, but this approach no longer covers all bases. Roasters can also gain by reducing interruptions, duplicated work, inaccurate stock counts, unnecessary changeovers, and other workflow inefficiencies. The post How to make your coffee roastery more efficient appeared first on Perfect Daily Grind.
Coffee Parts Depot
Hi, I have viewed the pricing on Coffee Parts Depot this evening. The pricing is often 60-70% off retail for a variety of parts, including those listing in the several hundred range. I am looking to buy a pump for a La Marzocco gs-3. List price is $350.00...their price $70.00
Timemore 078 Vs. Femobook A4Z
Yes. IME, it's easy to grind slightly too coarse with the A4Z and just end up with watery coffee. Grind slightly too fine and most of the clarity is lost. In between I think there are enjoyable but delicate cups to be had. For me, ZP6 had more 'pop' because of the highly juicy acidity, but there were less differences between beans. I use the A4Z a whole lot more, but I don't think it's for everyone
Getting first job
I’ve always been interested in becoming a barista and I’m currently searching for my first job. I don’t have any coffee experience but i do have customer service experience and I think my resume looks attractive to cafe owners but how do I get in there? I’m thinking about just going to my favorite shops and asking if they are hiring. I also considered the idea of offering free work to build trust with them. Any suggestions? submitted by /u/pinkiepieclone417 [link] [comments]
Presenting the 2027 Roaster of the Year Finalists
Roast magazine is thrilled to announce the finalists for the 23rd Annual Roaster of the Year awards! The Micro Roaster category includes companies roasting less than 100,000 pounds of coffee each
Is this breville dual boiler fixable?
My breville is like maybe 7-8 years old. Suddenly this week, it has a few problems together. One it has steam coming out at the back while brewing. Also, at random times, it has water leak coming out at the front near the main brew area. Like drops of waters coming out. I also notice that all the seams sorta have glue coming out of them. Whats the situation here? Is it fixable? It's way past any kind of warranty I imagine. Should I buy a new one? If so, should I buy the exact same model?
Can We Improve Coffee At My Coworking Space?
Hey all, my coworking space used to have great coffee. (I just lease here, I’m not the manager). However, a few years ago they switched to a different coffee bean & equipment vendor. Initially we had a Fetcos brewer and while I can’t remember what the beans were, it was the best free coffee I’ve ever had. Medium light roast and as good as any of the better NYC cafes’ batch brew.
De’Longhi La Specialista Touch EC9455
I have a De’Longhi La Specialista Touch EC9455, and I’m struggling with both espresso extraction and milk steaming. 1. Espresso settings I’m trying to dial in my espresso but struggling to find the right grind setting, pre-infusion length, extraction time and coffee dose. Sometimes the shot runs too fast, and other times it takes too long. 2. Milk steaming I’m having trouble getting silky, glossy microfoam for cappuccino. I would really appreciate advice from anyone who owns this machine or has experience with similar De’Longhi machines.
Café owners and baristas, what problems do you run into with matcha?
Over the last couple of years, matcha has gone from an occasional add-on to a regular part of a lot of café menus, and the latte is usually where it starts. The catch is that a matcha that tastes great whisked with water doesn’t always hold up in a latte. Once you add milk, oat milk or syrup, the flavor can go flat and the color can turn dull. You end up using more powder per cup to make up for it, which eats into the margin.
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