For our store we have several. 1. Introduce a quality soup product...vision is people will be lined up out the door. 2. Extend hours into the evening. 3. Beer/wine license. 3. sales increase 12%. 4. $15,000 cash in savings 4. Rent space for small par
Read more…I'll be heading to Las Vegas in February for a family wedding. Elvis won't be doing the ceremony, although I tried to get my niece to have him officiate.
Anyway, looking for some recommended coffee spots.
Ron, the Country Guy
Read more…Im interested in getting a roaster for my house(just to mess around on) and I want to know how much does it compare to roasting in bigger machines? I dont expect to buy home roaster then jump into commerical roasting or anything. I just not sure how
Read more…I've been working today on putting together a "Fundamentals for Baristas" training packet. Ran across something interesting regarding "The 4 M's"... there seems to be a bit of disagreement regarding what they are in Italian.
The Machine, The Blend
Read more…Do you think that there is just one way to make an "?ESPRESSO PERFECTO"?
Read more…Happy Sunday, all.
First let's get the technical stuff out of the way. I have been roasting for over a year and I'm roasting on The San Franciscan 25lbs roaster.
Last Thursday I got sidetracked printing labels and my roast overheated and I had a
Read more…A coffee roasting & retailing operation on Southport Ave, Chicago. Only African arabica's roasted here. All micro-roasted in-house. Here are our coffee scores at Coffee review...(http://www.coffeereview.com/allreviews.cfm?find=safari+cup+).
The sh
Read more…So the other day I had a talk with my boss about the difference between a latte and a cappuccino. She has beeen in business for 15 years & I have worked in the shop for about 4 years as head barista. within the last year I have become very passionate
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https://www.youtube.com/watch?v=O9UEldW4rwA
Our focus is well trained and building knowledgeable barista's who can provide, quality, consistency, in a cup, and having a good time at the same time. We only purchase Coffee's and loose tea's from
Read more…Our cash paying customers are very very generous when it comes to gratuities. However, our credit card user rarely adds a tip. I am curious as to why, and then what would you suggest we might do to open that door a bit.
I was wondering if anyone had any information on programs that operate like foreign exchange students only with baristas instead.
Good Night to coffee lovers. I lived in San Juan Puerto Rico. I attend the Puerto Rico Coffee Expo.I was excited because after more than 14 years related to the coffee business it was the first time that an international coffee expo takes place in
Read more…Not sure if this is something common or not, but I figured what the heck. I am considering opening a coffee shop in Louisiana and looking for an opportunity to get some experience In a shop before jumping head in. I will be in Portland for the mont
Read more…Where barista empire coffee started, and ben can still be found pulling shots. syphon and cold filter also available. we are always keen to meet new baristi.
Read more…I have found the right touch and on any machine can micro-bubble foam for a latte or cappucino as my portfolio demonstrates. My question to the forum is what is the ideal temperature the milk should be at when served?
I figure this would be the best place for this discussion, can one be too obsessed with coffee? I mean ill find myself pulling a shot of espresso at home, half way threw the shot i think "man thats a good shot" so I scramble to grab my phone out
Read more…I'm surprised to be the first to mention this on here but the guys at Safehouse Coffee and Tea along with DirtyCup.com is starting an initiative called Coffeeland Honduras.
We are looking at machines that allow for pre-infusion, and I am really interested in learning more about the Mechanical Paddles available on the La Marzocco machines. Does anyone have a La Marzocco with a MP, if so what are your thoughts. How has
Read more…Okie dokie...here's to NEW ventures!! We've had our Probat L-12 for 1 month and it is beyond fun! I never imagined how amazing the aroma and self-satisfaction of roasting our own coffee, could be. My question regards to "roasting profiles," and where
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