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…Right now, I'm in the process of doing research for a potential coffee shop project and I need some opinions of the best affordable chocolate to have in a mocha. If you can list why you chose your type of chocolate and where you got it, that would be
Read more…Hey all,
I'm curious to know how the community is approaching mochas these days. I'm looking for a different approach, or else just more satisfying way of making these things instead of stirring my beautiful espresso into chocolate sauce, top with
Read more…Okay, so I want a fair trade chocolate sauce that has no HFCS or Fructose. I've recently been convinced of the argument to ban HFCS, and I'm starting with my shop. What do you use?
Read more…We'd like to have our mocha, white mocha, caramel, and chai in liquid/sauce form for making drinks. This is especially important for blended and iced, but nice for hot drinks too. What companies make good ones? Any companies sell these in powder fo
Read more…Red Rock is built upon three values: CAFFEINE, CULTURE, and COMMUNITY. But before we get to that, let's back up.We're all in search of that perfect place, aren't we? A place that feels like home. The music's great, the coffee is hot, the staff is fri
Read more…Ginger at Gourmet Source and Ghirardelli sent me a bunch of holiday recipes for everyone to check out. I am pasting them below. Thanks Ginger and Ghirardelli! Happy Holidays to everyone, I wish you all the best this season. - Matt
Voice your opinion on your single origin espresso experience's. What SO's have you come across to be completely brilliant? Voice any specific's that you came across in order to achieve this brilliance (dosage, water temperature, ect...). I hold this
Read more…Anyone have any luck with making your own chocolate for your cafe. We are experimenting with making our own for mochas. Hot, cold and blended. I can find raw cacao powder online, and then sweeten, but wanted to post something up on the bx to see if a
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