Hi All...
We are a two location cafe with a strong customer following in a small college town. We have been making iced coffee (hot brewed coffee, chilled) since day one but have recently been playing around with cold brew. We perfected it and want t
Read more…In your opinion, what is the proper recipie and procedure for making an "Iced Americano"? Let's start with the "black", and then you can add on how/when to add sugar and/or milk/cream. And... GO!
Read more…So a while back, our shop got a negative review on yelp that really stuck with me for some reason. the poster was bothered by the fact that for our iced flavored drinks, we mix the sauces and espresso together in a Pyrex, then transferred it to the f
Read more…hey all, so one of our "schticks" is that we do viietnamese coffee; chicory & a good dark roast,(not too ashen or syrupy just dark enough to stand up to the sweetness of) condensed milk/ or condensed coconut milk. coffee/chicory slow driped over a gl
Read more…So basically, my question is, what is the best way to make iced coffee using an equal ratio of coffee to water as regular brewed coffee?
I'm in the process of opening a cafe and am trying to find a good iced coffee. I actually introduced cold brewing
Perhaps Henry James described it best in The Great Good Place, his short story about a harried writer who dreams of a simple
yet special spot to get away from life’s grueling demands and regain a little
peace of mind. Where do you go to escape the fa
I have been researching Kyoto iced coffee towers for a bit now and haven't found much about them. They are about $150-$400 depending on how big you want and are for sale at http://www.northwestglass.com/glass-cold-brew-coffee-maker-p-319.html?osCsid
Read more…I am a roaster wholesaler and brew cold press coffee in a commercial toddy to offer cups of of iced coffee at a local farmers market. People love my cold press blend because I use light roasted Yergecheffee and medium Burundi in it.
Has anyone ever done some extensive experimenting with coldbrew? My limited expereince has proven that espresso blends work great. Namely B&B's Vesuvio and CCC's Toscano. I recently put a washed Costa extremely light roasted (just past the first cr
Read more…Hello, all! At my cafe we currently employ the brew-it-strong-cut-it-with-ice method of preparing iced coffee, which I find pretty distasteful. Happily, i've been given the go-ahead by the owner to implement a cold brewed iced coffee. I plan to use a
Read more…What are your thoughts on offering a cheaply priced iced coffee ($1/12oz-$1.5/20oz)? Do you think this will cheapen the specialty coffee product you are selling? Do you think it will lower the ticket price of your current customers? Or do you think b
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