American Coffee Equipment
I just came back from SCAA in Atlanta. I have had my coffee house for ten years. I want to make some changes. I have always carried one kind of American drip brewed coffee. I saw different methods of brewing coffee at the show.. Now I am confused. Two companies that attracted my attention was Trubru and Dripbars. I know there are other methods but I do not know their methods or their company name. Can anyone help me with that. How many different kinds of American coffee do you recommend for a small coffee house to carry. Should I have different grinder for each kind or just use one grinder.
Replies to This Discussion
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Permalink Reply by Mike McGinness on
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Welcome to BX. What changes are you looking to make? Just expanding drip offerings or also completely revamping your espresso offerings to more traditional? If your shop of 10 years is currently successful what is prompting the desire to make changes? Quick perusal of your menu and it looks somewhat typical of many places with lots of "Americanized" foo-fooized espresso offerings. 12 & 16oz cappuccinos? 12 & 16zo espresso on the menu just gotta be a layout design oops! Milky Way and Caramel Macchiato ala Charbucks etc? Not saying anything wrong with that type of menu, not if it's working for you. While I don't have that type of menu if a customer requests a Milky Way I've no problem making it for them.
But my focus is on the coffees not coffee dessert beverages. I use a 4 station drip currently offering 10 different coffees. (Including decaf). What is right for me may not be right for you. I offer as drip all the coffees/blends I currently roast and offer as bagged whole bean. Grinder wise I use the same Bunn G3 for all drip station coffees. Same grinder I use when I have to grind whole beans for home use having failed to bring them around to grinding just before brewing and buying a grinder from me or anywhere.
If business is good I'd be leery of making drastic changes. If business is less than satisfactory making a change to focus on quality and traditional espresso beverages and/or wider selection of drip brewed coffee may or may not work for you and your clientel. Seems whatever you do you need to understand and believe and have a passion for the direction you take your shop.
In honesty if I was to walk in your shop and see your menu it's doubtful I'd order. But that's me, someone who's been chasing fresh roasted, fresh ground, fresh brewed coffees since 1984 and an avid follower practitioner of the Dark Side (tradional espresso beverages) for 9 years. But I'm not your customer base.
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