How about that … ☕️

Hi guys! I recently became OBSESSED with Blank ST Blondie Iced Late. I'm really not the type of person that buys coffee, but I ended up buying this drink 4-5 times a week since I tried it and they ran out of one of the ingredients so it's been out of stock.

I want to try to recreate it at home, but a sugar free version! Does anyone have a favorite brand for sugar free syrups? Have read a lot about 1883 syrups, but I've read mixed reviews on sugar free.

Thanks :)

spent 9 buck on a cup of coffee that tasted like wet dirt. Learned I guess, definitely just going back to making it at home.

Hey, I'm planning a café and want to create a menu based on what people in the community actually want—not just what I think is popular. If you could have your perfect café nearby, what food or drink would you hope to find there? Every suggestion means a lot. Thank you!

It works pretty well at filtering out the grounds that normally get through the metal filter. However, some of the coffee ends up going around it, but I'd say most of the micro-grounds are gone. Do you enjoy the micro-grounds (or whatever it's called) in your coffee? Do you do this, too?

Hey everyone!
I’m a web developer, and I recently built a restaurant/café website template with a modern UI and a complete backend. I’d love to get some honest feedback from people who actually run restaurants and cafés.
You can check it out here: https://irishcafe-template.framer.website/
If any of you are looking for a website for your restaurant, café, or any hospitality business, I’d be happy to build one or customize this template to fit your brand.
I’d really appreciate any feedback on the design, features, or anything you’d improve. Thanks!

With few exceptions, I’ve been a hand-ground, scale-weighed pourover girlie for the better part of 20 years. The novelty of the brewing process has long given way to muscle memory. It’s measured, but unscientific at this point; a sort of utilitarian, baseline-pretty-damn-good coffee. Between the blessing of living in a place with a thriving indie roaster scene and our modern Silk Road of e-commerce, I never buy the same bag of coffee twice in a row. And so inevitably, I end up in the situation where I don’t have enough of a bag left for a whole batch — enter the Bastard Blend. The dregs of one bag with whatever else is on hand.

Different parts of the world, different varietals, elevations, processes, doesn’t matter. I’ll mix em all. It’s the most limited release, a uniquely ephemeral house blend that only I or whoever is around gets to try. Sometimes it works, sometimes it doesn’t, but it’s always fun and funky and puts a little bit of whimsy and novelty back in my morning.

Do you do this? Have you stumbled into a blend that unexpectedly rocked your world? Has it made you stop to think about the fleeting nature of life and the criticality of appreciating the little things? Have you realized how much more fun it is to call it the Bastard Blend?

This post is brought to you by today’s Bastard Blend; an approximately 1:1 Ugandan natural SL14/SL28 mix with Colombian washed Chiroso that tastes like apricots and pretzels. I can’t say I’d want a whole bag of it, but it sure made me smile today.

Bien amigos iré directo al grano, he visto videos, he practicado lo que mayormente se recomienda en las variantes, tanto gramaje, tiempo(solo tiene dos opciones) y calidad de café (ignoren la bolsa que hay, es corriente pero no encontré para mí café de la mañana xD), pero sigo sin obtener un expresso decente. Si entiendo que la cafetera puede ser barata, quise meterme a este mundillo porque amo el café, he comprado canastillas de precisión VST e IMS, tengo filtros de papel y los puck screen y he probado el famoso "Sándwich" o uno y otro, ya me compré lo más caro que es el molino de café y el molido ya no es el problema, pero sigo sin conseguir un café decente. Así que aquí la pregunta es ¿Mejor cambio mi cafetera o sigo probando variantes con ella? Si recomiendan que me quedé con ella, que consejos me dan para tratar de hacerlo mejor o les ha funcionado.

Bonjour, Je suis actuellement entrain d'hésiter entre la rancilio silva et la lelit anna avec PID pour faire principalement de l'espresso.

J'adore la classe de rancilio mais j'ai cru comprendre que niveau temperature il fallait attendre un bon 20min avant de faire un temp surfing afin que tout soit bien chaud et sortir le meilleur espresso🤩

La ou la lelit avec PID juste besoin d'attendre 10min avant de sortir un bon espresso.

Je ne suis pas fan de l idée du temp surfing car le matin ca peut etre complique... attendre 10min avant un bon cafe c est préférable que 20min et un chrono. Mais j ai entendu dire que niveau qualite et texture corps du cafe la rancilio fais quand même bien meilleur surtout une fois le temp surfer est maîtrisé bien moins de pertes de chaleur lors de l extraction la ou on peut observer la lelit qui débute l extraction a 93 et fini sur du 85...

Si quelqu'un à des conseils ou à une des deux machine pour me dire qon avis je suis preneur merci 🫡

Good morning ma friends

Just original turkish coffee

Been trying to nail the Starbucks brown sugar shaken espresso at home. After several attempts, here's what actually moves the needle:

**Shake hard and long** — 15-20 seconds minimum. This is what creates the frothy top. Cocktail shaker works better than a mason jar.

**Dissolve sugar in hot espresso** — 2 tbsp brown sugar + 1/4 tsp cinnamon stirred into the hot shot before shaking. Add them to cold liquid and you get grainy sugar at the bottom.

**Use oat milk** — whole milk works but oat milk (barista edition) has a natural sweetness that pairs perfectly with the brown sugar and cinnamon. Game changer.

My ratio: 2 shots espresso + 2 tbsp brown sugar + 1/4 tsp cinnamon → shake hard with ice → strain over fresh ice → top with 2 oz oat milk. Tastes better than Starbucks and costs a fraction of the price.