Correct amount is up to you/business. Some national chains have pushed more "sugar-bomb" drinks on the masses as a way for broader appeal of drinkers and to mask their not-so-good espresso. If you're proud of your espresso, I would suggest using little syrup so you are not masking the taste of coffe...

I think there are some differences with home and professional roasters. I head up to CCC and chat with Tim all the time while he is roasting. The goal, at least with CCC, is to bring out the best qualities of the bean and be consistent from roast to roast to roast. To

I second on the E-Myth book by Gerber. Bellissmo has a pretty comprehensive book on operations and thoughts on buildout. Specialty coffee forums is good for research and getting basic questions answered. Another great book is Purple Cow by Seth Godin. Pretty much everything is pretty good by Seth fr...

It was a 1.5L Bodum Press Pot. 3 ounces by weight of coffee, then ground course as possible in the Bunn grinder. Water just off the boil about 195F. Stir, wait 4 minutes and press. Perfect cup of coffee everytime. With the Biloya it was amazingly sweet like someone put

Dan brought it in and we immediately pressed the coffee. It was delightful! A naturally sweet coffee, not as bright as a typical yirgacheffe. This coffee should not be sold to anyone that is a cream and sugar drinker, to dilute would be criminal! My hat is off to Paradise for

I would not hire them if they were not coffee drinkers. Funny thing is I have consulted folks wanting to open coffee shops that don't drink coffee. My first advice to them is don't bother and find something they are passionate about. If you hired someone that doesn't drink coffee, how are they going...

Hundred bucks! Whoo-hoooo I'm rich! SB was on top at one time but look what they were competing against: Coffee vending machines that dropped the cup upside down and dumped brown water and fake milk for a quarter. I think it is more the case that they were there gaining

Dan, Should I trade in the La Marzocco FB-70 Hybrid? As for the Fetco Brewer we did trade that in for a water tower. French Pressing is a lot easier with a handy water tower! As for SB, I think Howard is trying the head the execs off at the pass from becoming

I would highly recommend writing a business plan and marketing plan. Do your research before you take over an operation. Ask yourself how you will triple the volume of the location. Understand the numbers to make the operation profitable and how to do a cash flow statement. I've see too many folks t...

The main difference between 2005 and 2006 Toscano was Sulawesi was swapped out to Sumatra Lintong. The result of the switch was big difference when the blend peaked. With 2005 it was 4 days after the roast. With 2006 it was 9 to 10 days after the roast. Another difference I found