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Boy... that's a bit of a loaded question. Economically for me, it made no sense at first... it still may not if your purely looking at printing costs. I bought mine seven years ago... only one repair (head), which was $300ish. When I purchased mine, I think it was about .15 cents per...

Honestly, if that is the case, I would stick with a local printer. I've seen a few people use standard ink jets w/ stock avery labels... not a big fan but it depends on the logo/looks. When you move up into a dedicated label printer, you typically get into pigment-based inks which are...

What is your budget? What is your printing volume?

I've been running a Primera LX 2000 for 7 years... the driver is a bit flaky with Mac but nothing significant. I print all of my labels on-demand with the roast date which is nice. I also use it for white box customers / specials labels / etc.

I don't think that's active anymore ... once SCAA merged, and it became SCA it changed. https://baristaguild.coffee/

Specialty Coffee Association

That's your issue... slow it down ... body is developed during that time. https://hoos.coffee/blog/blog/2016/hello-world

How much time do you roast in the development stage (Maillard > 1st Crack)?

Not really... specialty grade coffee is about that price...

Shadow has a spot on advise... don't buy into half the hype around coffee. For those of us that have been around for years we have seen so many 'trendy' thoughts... pulling espresso shots isn't really that much different today as it was 30 years ago when I started my first machine.

It depends on what drink you are making... most drinks are made with 2oz of espresso plus milk.

Inventory of what?

Well, I'm partial to the Hario V60... but I have a nice gooseneck kettle which is almost a must IMO. If you don't have a gooseneck I recommend The Clever brewer - makes an amazing cup of coffee. Its somewhat of a hybrid between an immersion brewer and pour-over. You essentially put your...

Sorry - yes - those are reversed. Prewetting will help a bit... its really down to grind size that really effects speed of brewing.

Grind coarser when running too fast, and grind finer when running too slow. Ditch the metal filers - that's part of the issue IMO - most are too wide of the screen to do a great job. My preferred filter is the Filtropia #4 - far superior over the Melittas, which break easily.

Just a forewarning... the market is pretty saturated and super tough. To wholesale, most states will not allow you to do under cottage laws. So most likely, this means you are renting a wholesale space to operate. Look on Loopnet.com for rates in your area (typically quoted in price per sq...

That may be a significant part of your issue..... when you use RO it takes all of the minerals out of the water. When that occurs the coffee will taste "flat" or just lack depth of flavor. As far as temp goes, boil your water then pull it off the heat and let it sit about 1 minute, That...

Impossible to really help without knowing the mug and scoop size. In general, it's best to use weight - approx. 16-18 parts water to 1 part coffee. Or, in general terms, about 2 TBSP per 6oz water

You may get some value out of this book... http://www.theworldatlasofcoffee.com/book

Impossible to say without cupping... Honduras has quality differences all over the board.

Brazils don't tend to have a very mouthfeel forward body... esp a natural processed Brazilian. In general, I find Brazil's fairly flat flavor profile. And at that price point, they are probably cupping out at the low 80's so you kinda get way you pay for. If you want a thick mouthfeel go with...

Decaf's will always be a touch darker than expected due to the decaf process. I roast my decaf to the same level as my single origin coffees... which is usually a light/medium roast. When I roast decaf to the same temperature they are pretty medium/dark colored. When the beans go through...

The one with the most milk...

The base Silvia does amazing at pulling shots... where it's 'OK' is the milk frothing. I had a 1st or 2nd gen Silvia which I added a PID and was very happy with it. Now, looking at a current price point of $1200... I think I would spend a bit more and get an HX or double boiler machine. I...

link?

Who makes it?

Classy....

Getting a SCORE adviser to review my business plan was one of the best things I did. Just double and triple all of your cost then add 10%... error on the side of caution. If things can happen in small business it will.

Write a business plan, make sure your numbers are tight and realistic... thats the next step. Great resources at SBA and SCORE (division of SBA).

I would recommend calling Seattle Coffee Gear and seeing what they recommend. I would think that all super autos are very similar in their cleaning cycles, etc. They could certainly tell you if some super autos are easy to clean. An option to consider if you want to eliminate the auto milk...

Budget?

Not that I have ever seen... the drip / espresso dual function is not an option I have ever seen. You can make americano's with espresso but not true drip.

I believe the term is 'melange' for a mixture of two roast levels... nothing wrong with it if you like it!

IMO.. the Clever is the best single-cup manual brewer... add filter / coffee / hot water from the kettle ... wait four minutes and place over your cup. https://www.encorecoffeeco.com/products/clever-coffee-dripper-large

Shadow is the man for that question... I don't have much experience with hand grinding. In general yes if you get a nice one.

Honestly, the Encore may work but not really a dedicated espresso grinder. The Sette is the entry level Baratza grinder. It really depends on what you define as an arm and a leg :)

A big part of your challenge is the decaf.... I'm not a hater... but to decaffeinate the beans they have to rehydrate the beans in solvent and/or water and then re-dry. It simply changes the cellular structure and I find decaf's hard to dial in with espresso. I would certainly start by finding...

What about something like this after you tapped out the bulk of the grinds (you do not want to put much coffee down the drain)...

1-2 min?? never really timed it... i mainly use for poor over so not grinding that much typically. Music favs are more jam improv / rock... i kinda love it all.

I'm a big fan of the Baratza line...

I don't have much to help you... but here is the support # I have on file. Not sure if that's old/new owners. [email protected] / 1.888.850.2675 The original company that was reselling them was Espresso Supply. https://espressosupply.com/contact.html

I can't explain the dark roast crazy either... if I took mine off my offering they would linch me :) I think its people are used to over-roasted Commerical coffee and they are used to that flavor profile. I try and explain that richness in coffee comes from the origin as well as roast level...

Welcome to the challenges of small coffee business ownership in 2022. It's not easy... let's face it... if we look at the trends we are seeing a lot of people exit the business, and lots entering the business like yourself. I was you 7 years ago... business was going good until COVID kinda...

Sorry... no words of wisdom from my friend... he said about the same thing as Bunn.

Welcome... don't skimp now... buy freshly roasted speciality coffee for that nice espresso setup :)

Bummer experience with support… that’s disappointing from Bunn. I expect that out of webrestaurant… they sell cheap and unfortunately their service is too. i Have a friend who is tech… I’ll try and get his opinion but I have t seen him in a bit.

Just so you are aware they call that model CWTF15-2 ... the dash -2 designates upper/lower burner. IMO Bunn is terrible at part #'s vs model #'s but I digress. You have me a bit stumped... brewers are somewhat simple so there are not a lot of things to go wrong. First, I assume you are...

That is a series number... there is -1.-2.-3. -APS... all are based on the same unit. Are you on city water? And did you follow this process? "Connect the brewer to the power source, place the "ON/OFF" switch in the "ON" upper position, and momentarily press and release the start switch...

You are missing part of the part #... if you could clarify which model let's start with that. Secondly, are you using this in pour-over mode or direct plumbed?

I had what was considered some of the 'best' at SCA Expo a few years back.. kinda tasted like dirt. Not impressed.

Save your money... its all kinda scammy and not worth the premium.

Thanks! I have a new Bolivian coffee that is worth trying... its been 5 years since Ive found one good enough to carry. Nice mellow, smooth coffee. It won't last 30-45 days - only 1 sack.

Such an item existed... but $tarbucks sucked up the company / IP / etc. The product was called the Clover - super cool.. basically was a french press brewer that sucked out the coffee via vacuum. They were awesome... until $tarbucks shelved them. They took the technology and used it in...

That shouldn't be an issue - Denver, CO is at 1600m and there are tons of roasters. In fact, one of the best cups of coffee I've had in Colorado was in Leadville, CO which sits just below 3100m. They roasted all of their coffees in-house. When I spoke to the roaster he said it was trickier at...

Under Coffee & Espresso Machines... welcome!

I believe it contains a fair amount of Peruvian coffee.

Topher loves is Ottomatic and I love my Bonavita. The Bonavita is designed for use in their thermal carafe or you can use any type of pour-over device (Chemex/Hario) - whatever will fit under the shower head. They make two models that look very similar so be aware. There is one where the...

Tseg... welcome to your new hobby :) We all started in your same shoes. Ditch the Lavazza and find a local roaster (or online roaster like myself) for your beans. I find beans are best about a week old to 3-4 weeks old. After that, they start losing their sparkle, and creme production is...

It's a bit of a personal decision and what your taste buds dictate... there are no hard/fast rules IMO. However, we have discovered there are some generalizations or milestones people try to hit when roasting. Generally hit browning by 5 min (just when the beans start turning from light green...

I would encourage you to try the A/B comparison. Claus's book is almost 20 years old and we have learned a TON about roasting since then. Back in those days, you were lucky to be able to source coffee from a specific region let alone a farm. Tom/Sweet Marias was the only place pushing...