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To Flavor or Not to Flavor? : A Barista School Guide to Better Flavored Lattes

When it comes to coffee, flavored syrups and other beverage additions it can be a divisive issue. Many coffee shops line their bars with several dozen flavor syrup offerings while other shops take a radically different approach, offering very few, to even no syrups at all. These are two wildly different points of view. One […]

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Coffee Tips: How To Make Japanese Style Iced Coffee

As Summer rolls around each year, our thoughts turn to iced coffee as a perfect complement to backyard barbecues and just about any get-together. You may want to try the simple, yet effective Japanese Iced Coffee method, which involves brewing a concentration of specially coffee directly onto ice. Melting ice contributes to the total water […]

FILED UNDER: At-Home Brewing
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House Blend v.s. Single Origin Coffee: Which Is Better For The Greater Good Of Specialty Coffee Shops?

When it comes to coffee terminology few words are as synonymous with the hot beverage as the word “blend.”   If you work in a specialty coffee shop, you may hear customers ask questions such as: “What blends are you serving today?” Words like “single-origin” and “micro-lot” are not in the typical vocabulary of the […]

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