Zany beer brewers have long added coffee to their concoctions, and while the trend is...read more
Added by Fresh Cup Magazine on March 31, 2010 at 9:38am —
Hello coffee servers, baristas and other cafe staff;
I'm doing research for an article about today's cafe culture and am looking for your stories, anecdotes, opinions, advice and anything else you'd like to impart about your store's group of regular customers.
What's the longest period of time any customer has spent/spends in your store?
What types of business have you seen conducted at your location?
Describe your best/worst customer experience.
Added by Sam Title on March 29, 2010 at 12:14pm —
Traditionally, wine and cheese pairings have been staples of culinary connoisseurs. Recently, I have gotten into learning about artisan cheese. Surprisingly, there is a niche market out there for pairing coffee with cheese. The Pacific Northwest Cheese Project
, an artisan cheese co-op in the U.S., has been one of the many contributors to this culinary endeavor. Coffee is tasted… Continue
Added by Doug Rice on March 29, 2010 at 4:16am —
SNBC 2010 that was held at Suntec Convention from the 25th-27th was by far, receiving the most awarness in its 4 year of history. Not only was there a huge crowd during the 3 days event, SNBC 2010 also had by far, the biggest participation in term of participating competitors. Continue
In total of 23 Baristas representing big coffee chains and well known independently owned cafes took part and this year edition also had a new…
Added by Suhaimie Sukiman on March 26, 2010 at 2:23am —
anyone have any advice on the "wiggle" lol when pouring, whenever i make a rosetta its ALWAYS a curved one. ...the only thing i think though that will probably help me would be to just practice practice practice...but any advice would definitely be appreciated
Added by demart denaro on March 23, 2010 at 8:51pm —
What’s more adventurous than a trip to origin? Getting there on a
scooter. With support from Vespa and his company, Organic Coffee
Added by Fresh Cup Magazine on March 23, 2010 at 4:47pm —
If anyone has ideas for a quick sell of my established coffee shop please let me know.
I'm selling very cheap as I need to get out for health reasons. Also if you know of anyone buying equipment please let me know.
Added by Tina Putman on March 23, 2010 at 3:50pm —
I know you're not a lot about Starbucks here, but many of you have thoughts on recycling and composting, so I thought I'd post this link
in case you want to weigh in. Thank you! -- Melissa
Added by Melissa Allison on March 21, 2010 at 5:34pm —
3 single origins on the bar space is limited and come caffeine free.
Added by Coffee Slingers Roasters on March 20, 2010 at 3:00pm —
Searching for the next Barista On Duty to Interview for future blog posts. Click the link to
nominate yourself or a fellow barista (that follow the guidelines) and explain why they deserve the shining light.
Looking for next month's featured Barista to Interview. Do you want to nominate yourself or another barista? This will not only let one barista shine each month, but also free advertising for the company they work… Continue
Added by Jennifer Vaaler on March 19, 2010 at 11:18am —
Added by Empidog on March 19, 2010 at 10:35am —
In honor of the annual efforts that fall into the category of Spring Cleaning, the Urnex team thought it would only be fitting to get some information out reminding everyone that machines need cleaning love too!!
In addtion to the traditional Urnex and Puro Caff product lines, we want to get the word out about our newest line of equipment cleaners - the Full Circle Brand. This is a complete line of equipment cleaners - backflush powder/brewer cleaner, milk wash, and tablets - all made… Continue
Added by Urnex/Puro Caff® on March 18, 2010 at 1:03pm —
Cupping is perhaps one of the most important skill anyone can develop within the coffee industry. Developed by green coffee buyer – cupping – provides a consitent methodoloy for evaluating a coffee’s quality before determining a price on a lot. In much the same way that a wine connesour would evaluate a fine Cabernet or Chardonnay – cuppers use a strict set of tasting protocols to assess quality.
The practice, however, is relatively subjective… Continue
Added by Spyridon Gkinnis on March 15, 2010 at 4:09pm —
Alejandro Méndez, barista of Viva Espresso, won Salvador´s Barista Competition last Saturday, among 15 other competitors. Congratulations and good luck in London.
Added by Gabriela Cordón de Arreaga on March 15, 2010 at 3:43pm —
Coffee Kids Board Member, Bill Mares. recently traveled to Oaxaca, Mexico, to visit one of Coffee Kids’ partners and learn more about our efforts. He shares a bit of his visit below. Coffee Kids Board President Guy Burdett, who traveled on the trip, also contributed a blog entry here
Two weeks ago, several Coffee Kids board members tagged… Continue
Added by Coffee Kids on March 15, 2010 at 9:38am —
(Drinking Coffee + Munching on Coffee Beans + Bagging Coffee + Roasting Coffee)All at the Same Time = Me(Hyperactive CRAZY PERSON)
Added by Edain Morgan on March 13, 2010 at 7:13pm —
Just mixed up another 5LB of my chai blend. Quality tea and spices are expensive! Or so it seems when buying all the ingredients. Is it worth it? Besides customers raving is it really worth it bottom line!
Crunched the numbers using my wholesale selling price of $25 for 400g Brewed makes 4 half gallons concentrate, my suggested mix 1:1 milk, soy etc. So 2 gallons milk ~$6. Honey and dark cane sugar when brewing ~$3. Makes four gallons of lattes. Total cost for… Continue
Added by Mike McGinness on March 10, 2010 at 4:33pm —
Should you give up on giveaways?
A post on Entrepreneur.com
uses a just-closed breakfast spot in Bainbridge, Wash., to illustrate the danger of giving core products away for free. Read more...
Added by Fresh Cup Magazine on March 10, 2010 at 10:31am —
I am so excited to announce that I had the opportunity to write a couple articles for this month's issue of Coffee Talk
on pages 8 & 10. The theme for the articles is Eco Innovation for items like cups, lids, sleeves, to-go boxes, and Packaging.
I hope you find the articles useful for cafe' purchasing decisions. I appreciate any comments.
Jennifer Vaaler (Daily Demitasse)
Added by Jennifer Vaaler on March 4, 2010 at 5:21pm —
Sign up for a subscription at the show and get two years for the price of one.
Added by Fresh Cup Magazine on March 3, 2010 at 4:21pm —