Loyalty is an important part of any retailing. It is well known repeat customers are a big part of the business. The question then is how do you thank your loyal customers? There are loyalty cards, free offers, etc. They are generally cumbersome for
Read more…We are currently using Borden (mainly to support out local market) products for our milk based drinks and I want to know what my other Texan baristas "milk of choice" is?? Most importantly taste and microfoaming.
Read more…Our Sussex County, New Jersey - Sparta - shop is the larger of our two espresso/coffee cafe / retail stores. Although we roast most of our coffee in our Hackettstown location, twenty minutes away, we roast some here (in our smaller Probat 5K roaster)
Read more…Anybody doing espresso catering for private events, how is this like? i know economy is not helping but please share your experience, thoughts.
Read more…First off I realize that this is pretty short notice, and not the worlds best first post, so I apologize in advance for that.
So I recently confirmed that I will be volunteering at the GLRBC in Milwaukee and am looking for a place to stay for the t
I'm in Paris on business for the next two weeks. From the looks of things it's going to be a long two weeks from a coffee perspective. Does anyone know where to find decent coffee in the Colombes area and in Paris proper?
Read more…So at my cafe we have a regular who is Argentinian. She always orders what's basically a 12 oz latte with half a shot in it. We roll our eyes and make it. TODAY, however, she found a video of this drink being made at a cafe back home. It seems the ba
Read more…Shot this with a sony 7.1 MP point and shoot camera. Edited in imovieHD '08. First attempt at making a how to video.
Let me know what you think. I have a higher quality version on youtube but it took too long to upload on my site so I'm using Vim
New roaster here, I need lots of grace.
I ordered yemen and harrar for single origin offerings as well as 10 other really cool micro lots.
I'm doing pretty well on hitting roast profiles from most of the selections but yemen and harrar NEVER come
Read more…Hi.We have had the privilege of rolling out one of these with our customer, Pi - Central West End of St. Louis. It is a new cafe. Alex Brooks is a home grown STL barista who did a short stint in P-town for the last 6 months. Pi called him back to run
It's been suggested that we, the barista exchange community might be able to compile a set of definitions and standards for espresso and classic drinks. Once completed, this list could be a resource for anyone that was looking for common definitions
Read more…hello,i ama new member of barista exchange and i am just trying to learn as much as i can about coffe......thanks or approving my membership!!!
Read more…Wondering if anyone has heard of a church running a full-time cafe (5 days a week at least). If so do you have the name/location so I can contact them?
Thanks!
Miles
Come enjoy a marvelous double ristretto (we use 14 grams of freshly
ground coffee per usual espresso serving), great Indian teas, yummy
cakes and many other goodies. Non-smoking, free Wi-Fi internet.
Address:
Roháčova 113,
Prague 3-Žižkov,
130 00,
Hi Everyone,
I'm starting to think about my summer/iced drink menu - any advice? tips? brands that you love etc? Any help would be fantastic.
Thanks again
Rob
Read more…hey all, i thought it'd be nice to get some discussion going on drink standardization so we can perhaps get a .pdf written up and posted. hopefully good basic recipe standards will help limit the amount of "LOL CAPUCHINO" threads here on barista exch
Read more…Local hangout on the westside between Venice and Culver City pulling Hair Bender shots straight outta Stumptown.
Read more…Our shop usually orders apple and cran/rasp ciders from our local coffee distributor. However they have been running out often. I have placed calls and emails to the manufacturer to buy direct, but they won't respond. Does anyone know of another comp
Read more…Hey folks,
