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Posts by joshuadowen

Where'd you have it? Chrome Yellow?
Speaking of Bow Truss http://www.chicagobusiness.com/article/20160709/ISSUE01/307099994/entrepreneur-and-bow-truss-owner-phil-tadros-profiled
I'm living in the East Village right now and have checked out a couple Ninth Street Espresso locations. Nice staff, nice spaces, but the coffee is pretty bad. 
This is fair. I have a city-centric view of the world.
I'm generally against home espresso unless you are just a total coffee nerd who loves having a machine to play around with at home. If you just really like drinking espresso or espresso drinks, you are way better off finding a local shop you like.
The Baratza Fortes are really just a very high-end consumer grinder. They aren't built for high volume commercial use. We are finding that we have to repair them way too often.
We've been using Baratza Forte's for all pour-over, but are switching them out as they just can't handle the workload. Moving forward I think we are going to be using Mahlkonig EKs.
One of the biggest issues in pour-over consistency is grind. The nature of coffee is that the ideal grind is hard to pin down. It changes from coffee to coffee and from day to day. In a cafe setting where baristas are making dozens or hundreds of pour-overs every day, they use the first handful of brews to collect data and dial-in the grind for each coffee for that day. At home, that sort of dialing-in is unrealistic. That doesn't mean you shouldn't use a Chemex at home...
I like Ritual. Sightglass has better coffee, but the staff at Ritual tends to be much, much nicer.  Saint Frank is also worth a look.
You don't need an excellent grinder. Most of what separates less expensive grinders from more expensive grinders has to with "extra features" and robustness of construction. Less expensive grinders aren't built to be used a few hundred times a day, as is common in a cafe setting, but for home use you'll be fine.  The biggest thing to focus on is the quality of the burr set. The burrs are what actually come in contact with and grind the coffee. Everything else in the...
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