Cafes of B.C. - Chapter 1 - coffeecrew.com - victoria, b.c. canada (#)
„What I have seen, more often than not in Victoria, are people eager to cash in on the coffee craze and they haven't a clue about great coffee or espresso based beverages. I have actually been in two privately run cafes when prospective coffee house franchisee's (the same people actually) came in to ask about the differences between cappuccino and latte! Other than the sense that it was a great way to make lots of money these people could not tell the difference between a coffee bean and a lima bean.“
http://www.coffeecrew.com/mamblog/.../ cafes-of-b.c.---chapter-1-5.html - Cached
See Technorati for links to this site, see Alexa for related sites and search this website for ›Cappuccino Cafe‹.
Indian coffee board- monthly magazine- Cupping - Behind the Barista : Advanced Beverage Making
„Troubleshooting bad coffee is a skill needed by every barista. When you notice your espresso is off, it helps to develop an idea or clue as to what caused the alteration or damage to the coffee. When you understand how to troubleshoot, you can quickly rectify the problem.“
http://www.indiacoffee.org/newsletter/2004/july/ cupping.html
-
Cached
Coffee Shops, Espresso Bars & Cafes - Coffee Forum
„End Of The Line Cafe, Pensacola, Commune based coffee house “
http://www.coffeeforums.com/ viewforum.php?f=6&topicdays=0&start=150
-
Cached
„This installment, Aaron De Lazzer talks about drip coffee faults in cafes, and your role as a consumer in making coffee shop and cafe coffee and espresso better.“
http://www.coffeegeek.com/forums/articles/columns/ 18875
-
Cached
„In this installment, De Lazzer talks about drip coffee faults in cafes, and your role as a consumer in making coffee shop and cafe coffee and espresso better. Read more... “
http://www.coffeegeek.com/opinions/ aarondelazzer
-
Cached
Virtual Coffee: Making the Most of Your Home Espresso Machine
„Devoted specialty coffee consumers have the luxury of tasting their favoriteespresso beverages made by professional baristas on commercial espressoequipment in their espresso bars of choice. The results are often worth thetravel time or expense incurred. Today's baristas are properly trained (at leastmost ‚ see the feature on choosing your barista by Don Holly) at espressoextraction methods, and most of the commercial espresso machines being used ingood retail shops are well-built and fine-tuned to deliver the best extractionand therefore, the best resulting beverage.“
http://www.virtualcoffee.com/nov/most.html
-
Cached
Archived in Cappuccino Cafe