Cup Sizes - In-house versus take-out - Barista Exchange2024-03-29T10:21:07Zhttps://www.baristaexchange.com/forum/topics/cup-sizes-inhouse-versus?commentId=1688216%3AComment%3A328607&feed=yes&xn_auth=noWe're an established cosmic c…tag:www.baristaexchange.com,2009-02-11:1688216:Comment:3311492009-02-11T01:28:52.061ZTroy Reynardhttps://www.baristaexchange.com/profile/TroyReynard
We're an established cosmic coffee shop so we're not restricted to any wave of this earth. We offer 12, 16, and 20 ounce home and away sizes because 40% of our customer base are college students, and I'm not ashamed to take their money. We also offer macchiatos and ristrettos on demand.
We're an established cosmic coffee shop so we're not restricted to any wave of this earth. We offer 12, 16, and 20 ounce home and away sizes because 40% of our customer base are college students, and I'm not ashamed to take their money. We also offer macchiatos and ristrettos on demand. ? We're an established Third…tag:www.baristaexchange.com,2009-02-10:1688216:Comment:3300702009-02-10T05:21:52.063ZJohn Phttps://www.baristaexchange.com/profile/JohnP49
? We're an established Third Wave shop. Some of our standards are stricter than the wonderful shops you've mentioned.... I don't get the comment.<br />
<br />
Also, choice of cup size is not what makes shops like Intelligentsia and Stumptown great. Go and visit, you need the total picture.
? We're an established Third Wave shop. Some of our standards are stricter than the wonderful shops you've mentioned.... I don't get the comment.<br />
<br />
Also, choice of cup size is not what makes shops like Intelligentsia and Stumptown great. Go and visit, you need the total picture. Brady said:Ahh... so this que…tag:www.baristaexchange.com,2009-02-10:1688216:Comment:3300352009-02-10T04:41:37.437ZMike McGinnesshttps://www.baristaexchange.com/profile/miKemcKoffeeakaMikeMcGinness
<cite>Brady said:</cite><blockquote cite="http://www.baristaexchange.com/forum/topics/cup-sizes-inhouse-versus?page=2&commentId=1688216%3AComment%3A330021&x=1#1688216Comment329871"><div>Ahh... so this question was really directed at the barista from "more established" shops? Thanks for responding anyway, Mike, John P, etc. I thought it was good to see what you guys are doing.</div>
</blockquote>
Indeed only been "coffee professional" shy of two years. Sure I've only been chasing fresh…
<cite>Brady said:</cite><blockquote cite="http://www.baristaexchange.com/forum/topics/cup-sizes-inhouse-versus?page=2&commentId=1688216%3AComment%3A330021&x=1#1688216Comment329871"><div>Ahh... so this question was really directed at the barista from "more established" shops? Thanks for responding anyway, Mike, John P, etc. I thought it was good to see what you guys are doing.</div>
</blockquote>
Indeed only been "coffee professional" shy of two years. Sure I've only been chasing fresh roast fresh ground fresh brewed whole bean coffee since 1984 when I first started drinking coffee (at age 30), never frequented Charbucks because the first time I tried them it tasted foul, only been roasting 8 years or so, only been an advid follower and practitioner of the Dark Side 7 or so years. But what does never personally settling for bad tasting coffee in my life have to do with anything and applying those principles in my coffee businesses...<br />
And for the record my wee single cafe banned Press Pot to press pots going strictly pour over to order before Intelligentsia. What do you mean by "more est…tag:www.baristaexchange.com,2009-02-10:1688216:Comment:3300212009-02-10T04:28:15.103ZBarat Smithhttps://www.baristaexchange.com/profile/BaratSmith
What do you mean by "more established?" 3-7 shops? 15+ years in the business? I'm sure there are a couple of those opinions voiced already. I'm sure you didn't mean any disrespect (or did you?), but I think it's wise to stray a bit from what "that guy" is doing....isn't that why we all don't work for the green mer-man?<br />
<br />
Intelligentsia is doing a lot of stuff right, but I'm sure they would be the first to admit they aren't doing everything right. You don't get to where they are without bucking a…
What do you mean by "more established?" 3-7 shops? 15+ years in the business? I'm sure there are a couple of those opinions voiced already. I'm sure you didn't mean any disrespect (or did you?), but I think it's wise to stray a bit from what "that guy" is doing....isn't that why we all don't work for the green mer-man?<br />
<br />
Intelligentsia is doing a lot of stuff right, but I'm sure they would be the first to admit they aren't doing everything right. You don't get to where they are without bucking a few trends. Ahh... so this question was r…tag:www.baristaexchange.com,2009-02-10:1688216:Comment:3298712009-02-10T02:02:58.044ZBradyhttps://www.baristaexchange.com/profile/Brady
Ahh... so this question was really directed at the barista from "more established" shops? Thanks for responding anyway, Mike, John P, etc. I thought it was good to see what you guys are doing.
Ahh... so this question was really directed at the barista from "more established" shops? Thanks for responding anyway, Mike, John P, etc. I thought it was good to see what you guys are doing. I know that Intelligentsia do…tag:www.baristaexchange.com,2009-02-10:1688216:Comment:3298412009-02-10T01:49:07.444ZChiTown Guyhttps://www.baristaexchange.com/profile/ChiTownGuy
I know that Intelligentsia does 12, 16, 20 for take-out. Does anyone know what they do for stay-in? And, does anyone know what Stumptown or any of the other more established independents are doing?
I know that Intelligentsia does 12, 16, 20 for take-out. Does anyone know what they do for stay-in? And, does anyone know what Stumptown or any of the other more established independents are doing? 12 and 16 hot both ceramic to…tag:www.baristaexchange.com,2009-02-10:1688216:Comment:3297532009-02-10T01:01:51.488ZJohn Phttps://www.baristaexchange.com/profile/JohnP49
12 and 16 hot both ceramic to stay and paper to go.<br />
<br />
6 oz capp stay, 8 oz to go-- but it's discouraged.<br />
<br />
macchiatto, espresso, in house only.. demitasse.
12 and 16 hot both ceramic to stay and paper to go.<br />
<br />
6 oz capp stay, 8 oz to go-- but it's discouraged.<br />
<br />
macchiatto, espresso, in house only.. demitasse. we serve 12 oz and 16 oz to g…tag:www.baristaexchange.com,2009-02-09:1688216:Comment:3294392009-02-09T22:35:22.321ZMhttps://www.baristaexchange.com/profile/M
we serve 12 oz and 16 oz to go, and for bar drinks we have 2 oz, 6 oz, 8 oz and 12 oz. for drip coffee we have a vast assortment of kitschy mugs (that range in shape and size). we also have pint glasses.<br />
<br />
we don't really do the whole 20 oz large. i think it's just too much.
we serve 12 oz and 16 oz to go, and for bar drinks we have 2 oz, 6 oz, 8 oz and 12 oz. for drip coffee we have a vast assortment of kitschy mugs (that range in shape and size). we also have pint glasses.<br />
<br />
we don't really do the whole 20 oz large. i think it's just too much. 8oz and 12oz cups to go - med…tag:www.baristaexchange.com,2009-02-09:1688216:Comment:3291472009-02-09T18:56:47.725ZAlexhttps://www.baristaexchange.com/profile/Alex21
8oz and 12oz cups to go - medium sizes aren't common here - and for have-ins we have 2oz, 3oz, 6oz, 7oz for our regular, depending on the drink, and 8oz for large.
8oz and 12oz cups to go - medium sizes aren't common here - and for have-ins we have 2oz, 3oz, 6oz, 7oz for our regular, depending on the drink, and 8oz for large. we're in a more "grab your co…tag:www.baristaexchange.com,2009-02-09:1688216:Comment:3289802009-02-09T16:47:45.215ZBarat Smithhttps://www.baristaexchange.com/profile/BaratSmith
we're in a more "grab your coffee and go" community, so we've gone with the 12, 16, 20oz. We go with an old fashioned Fiesta mug & tea cup. It costs a little more, but it's worth it for the style points.
we're in a more "grab your coffee and go" community, so we've gone with the 12, 16, 20oz. We go with an old fashioned Fiesta mug & tea cup. It costs a little more, but it's worth it for the style points.