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Archive

How to expand your menu and maximize profits?

How many coffee shops can sell only coffee and remain profitable? A bit. A diverse menu is the key to increasing revenue, increasing attendance, and customer satisfaction. But what should visitors have to offer? How do you choose products that will help you stand out - as well as maintain high quality and strengthen ...

3 rules for effective digital marketing in the coffee industry.

Digital marketing helps drive sales. Strengthens your relationships with consumers. Ensures that you will be the first to be mentioned when looking for a coffee shop, espresso machine manufacturer or new sales partner. The digital world is the easiest and most effective way to connect with your potential customers . Just think - in 2017, Americans ...

How to choose the best pitcher for foaming and latte art?

Milk foaming and latex art are two basic skills for any barista. Mastering them is not easy, especially in the beginning, but I have good news for you: choosing the right pitcher will greatly simplify the task. There are dozens of different pitchers on sale. They vary in color, size, shape, spout, weight ...

Unfolding Coffee: Why Doesn’t All Gesha Have the Same Taste?

Not all Chardonnay tastes the same. The same goes for coffee varieties. Take Hesha with the Lords and Hesha from Ethiopia: they will taste different. Or even so: Take a light-roasted Katurra from Tolima, Colombia, and a light-roasted Katurra from Narinio, Colombia, and they will likely taste different. But why? And if this is true, ...

How to emphasize (or muffle) the acidity of coffee brewing

Acidity: this word divides the coffee world in half. For some, it is synonymous with sharp, sour flavors. For others, this is an integral feature of high quality coffee. It’s important not to mix it up: you don’t really call sour coffee pleasant. But the sparkling, bright and complex acidity that ...

From Grain to Cup: How Is Coffee Growed?

Espresso: 20-30 ml of delicious coffee. It will take a few minutes to drink it. But production lasts for years. It all starts with the careful selection and planting of the coffee tree, then the harvesting, processing and drying of the grain - the work of the producer never stops. But ...