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Hi All, I took a couple of pictures of the coffee house with my new camera phone. (and one of us in fancy dress for a fundraiser we did for the Haeti appeal, I'm the "waiter" on the far right!) For those that don't know, I work for company small family run cafe group called Boston Tea Party. We have 8 stores across the South West with more in the pipe-line. I'm the companies barista trainer so I work with all our stores to keep the standard high. I'm based in my local store (Barnstaple) where I also fill the role of store head barista. We run long-drop Faemas in most of the stores (with a couple of exceptions where we use La spaziale). Where there is room we use a 2, 2 group set-up with 3 Mazzer Super-Jolly timers. We run a staple house blend, a darker more complex continental blend along with a a regularly changing guest. (this week it's a single estate Bourbon from Las Delicias El-Salvador. As you can see we run with a 0.3 Ltr pitcher, 0.6Ltr pitcher, 1 ltr and a 1.5 ltr to pour in the "pour off's". The more observant viewer will notice the 2 "triple" portafilters on the right-hand machine. These are not used as a triple solution more an over-packed double. It makes a truly wonderfull Ristretto for the flat whites! The massive knock-out bin is a life saver for keeping the grinder area clean. Even in the middle of a Uber busy service the coffee area always looks like this. Clean, ordered and tidy. Note a white cloth for steam wand and a blue for the machines drip-trays which are quickly wiped clean after pretty much every extraction. MAKE A MESS OF MY MACHINES AT YOUR PERIL!!!! :act-up: Lee Barnstaple front. It used to be a cotton mill!