Blog
6 March 2020
The subject matter milk and its emulsion is complex and broad. It can be tackled from a chemical, physical, sensory, more or less scientific and in-depth point of view. I want to treat it by […]
6 March 2020
“Uuuuhhh what a beautiful cream!” This is one of the best compliments a bartender can get from a customer. The technique to emulsify milk is fundamental to create an excellent cappuccino, for this reason let’s […]
6 March 2020
First of all we need to understand who the professional bartender is and why he differs from the common “button presser.” The “button presser” He’s the one who was told “do as I do, put […]
6 March 2020
Organizing a bar is not a joke! I remember an episode many years ago when a wealthy man of my age said to me “me and my father took over a bar, we had a […]
6 March 2020
Answering the question “how to run a coffee bar” would certainly require an analysis and a much more in-depth discussion than we can do in this article. I will try anyway to synthesize and give […]
6 March 2020
Considering the number of coffees (espresso) we all potentially drink every day, we can learn a few little tricks to figure out how to taste coffee and recognize espresso flaws, by becoming real expert tasters. […]
6 March 2020
If you are a Bartender or a Local Owner and you are a Romcaffè customer, select the Blend Romcaffè more suitable for you; is a much more important and delicate matter than it may seem. […]
