What does it take to open your own cafe? We hit the road with Allison in this field trip series to find out.
First up is the newly opened brainchild of Andrew Milstead, Milstead & Co., located in Seattle’s Fremont neighborhood. Featuring tons of reclaimed materials in its build design, low countertops and recessed equipment to improve engagement between baristas and customers, and a singular focus on providing uniquely brewed coffees — using everything from a La Marzocco Strada to an AeroPress — Milstead & Co.’s concept is rooted in education and producing high quality coffee for people who dig it.
Watch as Andrew talks to us about his background, concept behind the cafe, what went into opening it and tips he has for others interested in doing the same. If you’re in the Seattle area, definitely don’t skip visiting Milstead & Co. for a gorgeous, and delicious, cappuccino.
We’ve all come across those mysterious airpots filled with coffee — can you trust them? Is the coffee in them still warm after hanging out for awhile? Should you take the plunge (sorry) or ask for a fresh pot? In order to determine which airpot to carry, we tried out models from Zojirushi, Grindmaster and a misc. Chinese product to see how long they maintained the coffee’s temp over a period of several hours.
Watch as Gail takes us through features and tests the coffee for temperature stability to determine which model performs best.
Third machine in our series on Nuova Simonelli’s commercial-grade machines is the Appia Compact, which is a great option for small capacity, complementary coffee businesses like restaurants or bars. Gail walks us through this machines features and functionality.
Next in line from our field trip to Nuova Simonelli is the Appia, which is a middle-of-the-road commercial-grade espresso machine that is perfect for a coffee-focused business that has moderate traffic.
Watch Gail give us the lowdown on its features and functionality.
We hit the road again! This time around, we headed to Nuova Simonelli’s showroom in south Seattle to get a technical rundown and check out a few of their commercial-class machines. First up is the Aurelia, which was selected by the World Barista Championship as their competition model for the past few years, primarily because of its distinctively massive brew head design.
Watch as Gail takes us through the features, options, tech specs and functionality of this gorgeous machine.
If you’re grinding coffee for a few hundred shots a day, you mean business. And if you mean business, you mean Robur E! During our field trip to La Marzocco, Gail gave us the what for on this high powered, commercial-grade grinder designed for high capacity commercial environments or very, very committed home enthusiasts.
When we locked Gail in a room alone with the La Marzocco Linea and Mahlkonig K30 Vario, she was able to whip up 41 lattes in an hour. How many can she make with the assistance of the lovely Jess? Find out in this riveting video that demonstrates the importance of teamwork when making lattes — and, really, when trying to make it in life. There is a lesson in here for all of us.
We locked Gail in a room, alone with only a La Marzocco Linea, Mahlkonig K30 Vario, a couple pounds of coffee beans & gallons of milk and a slew of cups. Then we told her the only way for her to get out alive was to see how many lattes she could make in one hour! Look, if we’re going to get anything done around here…
Watch as we check in with her every so often to see how she progressed and find out how many she was able to whip up in an hour on the 2 group, semi-automatic version of the Linea.
(No Gails were harmed during the making of this video)