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Discuss barista techniques, get buying advice, and share opinions with other espresso fans. Definitely more body and less edge than ssp mp Discuss barista techniques, get buying advice, and share opinions with other coffee and espresso fans.

I work as a barista on the side, and our shops use sauces for hot chocolates and mochas I've done a little outlaw espresso with it, and it's nice as well Most use monin dark chocolate sauce, which we lightly dilute with hot water before topping off with steamed milk

One of our cafes uses a drinking chocolate mix from ritual chocolate, which is prepared into a sauce in batches and is then served the same way.

Grinders are one of the keys to exceptional espresso Barista is an italian word and means barman / barwoman In italy the center of the bar (cafe) is the espresso machine, so the barista is the one who can make a good coffee In the rest of the world, the word is adapted for someone who is an expert in making perfect espresso and espresso based drinks

Recommendations for buyers and upgraders from the site's members. This very basic information has been posted many times, but is scattered and hard to find So here it is in a prominent spot The first section teaches you how to initially set your grind range and coffee doses

In the us, the prevalence of latte drinking has resulted in many cafes using grind.

What's the best portafilter (bottomless and spouted) for breville 54mm groupheads Has anyone tried both the normcore and crema portafilters Would these fit the stock breville basket Also, why is the crema so much more expensive than other aftermarket portafilters

And on the portafilter that comes with the barista express, can i just remove the plastic insert without any worry?. I've done quite a bit of drip coffee with aiden using the mizen omni in ode, it does great

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