View entire thread: Any Organic Eco friendly coffee houses out there?
Posted by SunriseCoffeeLasVegas on 2008-09-30 01:38:14 Post Subject: Any Organic Eco friendly coffee houses out there?
Hello,
I wanted to know if there were any other organic eco friendly coffee houses out there. Wanted to say Hello and ask questions about what products you carry. Do you use compostable cups? From which company? and how much do you pay? Do you reflect this in your prices? and how is the customer perception to eco friendly?
What kind of syrups do you carry and do you make smoothies?
I am having a hard time trying to make blended drinks! smoothies aren't that bad. I make a good pear smoothie but, the espresso blended drinks are coming out bad. Thank God I am not open yet because I wouldn't even buy it!
I want to avoid buying a base for the blended drinks because I can't find anything that is organic or reasonably priced.
I was reading you can use barley flour, pectin, rice syrup, condensed milk and gelatin as a thickening agent.
I am gonna experiment and let anyone interested know which one comes out decent.
The blended espresso drinks come out foamy tasting right now.
anyways, any information is always appreciated.
Thanks!
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Posted by SunriseCoffeeLasVegas on 2008-09-30 01:38:14 Post Subject: Any Organic Eco friendly coffee houses out there?
Hello,
I wanted to know if there were any other organic eco friendly coffee houses out there. Wanted to say Hello and ask questions about what products you carry. Do you use compostable cups? From which company? and how much do you pay? Do you reflect this in your prices? and how is the customer perception to eco friendly?
What kind of syrups do you carry and do you make smoothies?
I am having a hard time trying to make blended drinks! smoothies aren't that bad. I make a good pear smoothie but, the espresso blended drinks are coming out bad. Thank God I am not open yet because I wouldn't even buy it!
I want to avoid buying a base for the blended drinks because I can't find anything that is organic or reasonably priced.
I was reading you can use barley flour, pectin, rice syrup, condensed milk and gelatin as a thickening agent.
I am gonna experiment and let anyone interested know which one comes out decent.
The blended espresso drinks come out foamy tasting right now.
anyways, any information is always appreciated.
Thanks!
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View entire thread: Difference between Syrup and Sauce
Posted by wowcoffee on 2008-08-25 06:16:23 Post Subject: Difference between Syrup and Sauce
Looking at Monin and Ghirardelli, Monin sells syrup and Ghirardelli sells sauce what is the difference. When do you use the sauce and syrup to make hot, ice, and blended drinks?
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Posted by wowcoffee on 2008-08-25 06:16:23 Post Subject: Difference between Syrup and Sauce
Looking at Monin and Ghirardelli, Monin sells syrup and Ghirardelli sells sauce what is the difference. When do you use the sauce and syrup to make hot, ice, and blended drinks?
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View entire thread: Specific Layout question re: blenders
Posted by susansaddiction on 2007-11-05 09:22:57 Post Subject: blenders
Here's my opinion - try a portion blending system. If you will do a fair volume in blended drinks, it's well worth the investment. They cost about $2000 new, but we bought a used one from ebay for about $750. Our location in our local hospital does about 25-40% of daily sales in blended drinks depending on the weather. They save a lot of time and are very accurate when used correctly.
Susan
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Posted by susansaddiction on 2007-11-05 09:22:57 Post Subject: blenders
Here's my opinion - try a portion blending system. If you will do a fair volume in blended drinks, it's well worth the investment. They cost about $2000 new, but we bought a used one from ebay for about $750. Our location in our local hospital does about 25-40% of daily sales in blended drinks depending on the weather. They save a lot of time and are very accurate when used correctly.
Susan
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View entire thread: A little help - Greatly Appreciated
Posted by Snowymtncoffee on 2006-03-25 00:54:46 Post Subject: A Little Help
You should have at least two-3 bottles of Vanilla, Hazelnut, Almond, Coconut, Caramel. These are most requested. Then have one of Raspberry, Creme de minthe, chocolate,
In the summer when you start with blended drinks and smoothies, then you will want to add other flavors.
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Posted by Snowymtncoffee on 2006-03-25 00:54:46 Post Subject: A Little Help
You should have at least two-3 bottles of Vanilla, Hazelnut, Almond, Coconut, Caramel. These are most requested. Then have one of Raspberry, Creme de minthe, chocolate,
In the summer when you start with blended drinks and smoothies, then you will want to add other flavors.
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View entire thread: drink help please
Posted by simba on 2005-09-12 13:43:56 Post Subject: drink help please
hey guys,
Im setting up a coffee shop in a billiard showroom. These are the product I have, torani caffioco mocha and caffioco latte, davinci syrups, and davinci chocolate sauce and caramel sauce. My drink consultant sucks... can someone help me with nice iced blended drinks.
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Posted by simba on 2005-09-12 13:43:56 Post Subject: drink help please
hey guys,
Im setting up a coffee shop in a billiard showroom. These are the product I have, torani caffioco mocha and caffioco latte, davinci syrups, and davinci chocolate sauce and caramel sauce. My drink consultant sucks... can someone help me with nice iced blended drinks.
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View entire thread: Is the economy hurting your business?
Posted by PinkRose on 2008-09-16 08:12:36 Post Subject:
Hello "Tarborolife"
In April of this year, I started helping a friend in her a local cafe while one of her baristas was recovering from surgery. All throughout the summer she was constantly remarking that the coffee sales were down considerably from last year (some days as much as 50% less sales compared to last year at the same time).
I noticed that as the summer progressed, people who had been coming in and ordering espressos, lattes, etc. were switching to just getting cups of house blend drip coffee (and sometimes tea). Many remarked that they couldn't afford the $3.75 for their morning coffee fix every day.
Some people, who usually bought coffee and a muffin each morning, started eliminating the muffin stating that they were saving money and calories too. Others would compromise, and instead of paying $1.60 for a muffin, they bought one cookie for 80 cents.
An interesting thing is that I often noticed that some of the same people would return later on in the afternoon and buy the same items (coffee and cookie) for an afternoon "pick-me-up."
Another interesting thing is that the summer sales of "smoothies" (iced blended drinks) were down too. At a price of $4.00 each (and tons of calories), people were considering the smoothies but deciding to get iced tea or iced coffee at $1.75 instead. Others went to the cooler and got a bottle of water or Pepsi for $1.50.
It's obvious that even though many people don't have much money to spend right now, they still want to get their treats. I think as long as you can make them feel welcome and comfortable when they come into your cafe, they will spend what they can afford, and maybe they'll keep coming back and eventually buy more when they have more money to spend.
I know it's little comfort to hear that lots of businesses are feeling the pinch of the falling economy. I'm sure you're not alone. I know you and the other cafe owners in this forum will come up with creative ways to ride it out until things get better.
Best Wishes,
Rose
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Posted by PinkRose on 2008-09-16 08:12:36 Post Subject:
Hello "Tarborolife"
In April of this year, I started helping a friend in her a local cafe while one of her baristas was recovering from surgery. All throughout the summer she was constantly remarking that the coffee sales were down considerably from last year (some days as much as 50% less sales compared to last year at the same time).
I noticed that as the summer progressed, people who had been coming in and ordering espressos, lattes, etc. were switching to just getting cups of house blend drip coffee (and sometimes tea). Many remarked that they couldn't afford the $3.75 for their morning coffee fix every day.
Some people, who usually bought coffee and a muffin each morning, started eliminating the muffin stating that they were saving money and calories too. Others would compromise, and instead of paying $1.60 for a muffin, they bought one cookie for 80 cents.
An interesting thing is that I often noticed that some of the same people would return later on in the afternoon and buy the same items (coffee and cookie) for an afternoon "pick-me-up."
Another interesting thing is that the summer sales of "smoothies" (iced blended drinks) were down too. At a price of $4.00 each (and tons of calories), people were considering the smoothies but deciding to get iced tea or iced coffee at $1.75 instead. Others went to the cooler and got a bottle of water or Pepsi for $1.50.
It's obvious that even though many people don't have much money to spend right now, they still want to get their treats. I think as long as you can make them feel welcome and comfortable when they come into your cafe, they will spend what they can afford, and maybe they'll keep coming back and eventually buy more when they have more money to spend.
I know it's little comfort to hear that lots of businesses are feeling the pinch of the falling economy. I'm sure you're not alone. I know you and the other cafe owners in this forum will come up with creative ways to ride it out until things get better.
Best Wishes,
Rose
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View entire thread: Cold Espresso
Posted by e_institute on 2005-05-09 08:05:35 Post Subject:
i'm not sure if this applies to what you're asking, but we pull shots and freeze them in ice trays for blended drinks. it's adds a coffee bite and a bit of a kick. note, this is for blended drinks only. someone wanting an iced latte still gets hot shots.
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Posted by e_institute on 2005-05-09 08:05:35 Post Subject:
i'm not sure if this applies to what you're asking, but we pull shots and freeze them in ice trays for blended drinks. it's adds a coffee bite and a bit of a kick. note, this is for blended drinks only. someone wanting an iced latte still gets hot shots.
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View entire thread: drink helps please
Posted by simba on 2005-09-12 13:40:48 Post Subject: drink helps please
hey guys,
Im setting up a coffee shop in a billiard showroom. These are the product I have, torani caffioco mocha and caffioco latte, davinci syrups, and davinci chocolate sauce and caramel sauce. My drink consultant sucks... can someone help me with nice iced blended drinks.
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Posted by simba on 2005-09-12 13:40:48 Post Subject: drink helps please
hey guys,
Im setting up a coffee shop in a billiard showroom. These are the product I have, torani caffioco mocha and caffioco latte, davinci syrups, and davinci chocolate sauce and caramel sauce. My drink consultant sucks... can someone help me with nice iced blended drinks.
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View entire thread: No 12 oz cold drinks?
Posted by villagejoe on 2007-12-14 17:27:30 Post Subject: No 12 oz cold drinks?
I've noticed that many shops eliminate the smallest (12 oz) cup size from their menu for cold drinks. What's the reasoning behind this? Is it more cost effective to only offer a medium and large size for iced and blended drinks? I'm currently trying to develop the menu for my new coffee shop.
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Posted by villagejoe on 2007-12-14 17:27:30 Post Subject: No 12 oz cold drinks?
I've noticed that many shops eliminate the smallest (12 oz) cup size from their menu for cold drinks. What's the reasoning behind this? Is it more cost effective to only offer a medium and large size for iced and blended drinks? I'm currently trying to develop the menu for my new coffee shop.
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View entire thread: coffee shop inventory?
Posted by ElPugDiablo on 2005-11-21 11:21:31 Post Subject:
If you are doing iced coffee and ice blended drinks, ice machine, and blender.
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Posted by ElPugDiablo on 2005-11-21 11:21:31 Post Subject:
If you are doing iced coffee and ice blended drinks, ice machine, and blender.
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View entire thread: Sugar Free Vanilla Smoothie mix
Posted by VivaBarista on 2005-04-08 13:34:26 Post Subject:
You may also want to check out http://www.coffeeinventions.com They do all natural iced blended drinks. A good healthy alternative! Their smoothies are great too.
vb
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Posted by VivaBarista on 2005-04-08 13:34:26 Post Subject:
You may also want to check out http://www.coffeeinventions.com They do all natural iced blended drinks. A good healthy alternative! Their smoothies are great too.
vb
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View entire thread: Please help me with iced coffee
Posted by celement on 2005-08-15 00:59:07 Post Subject:
everyone does things differently;
To provide "iced" coffee which to me means on ice or on the rocks I pour the hot coffee over ice, and sort back into the delivery cup quickly so it doesn't water down too much;
On blended drinks that require espresso I shoot my shots early in the morning and put them in the cooler to chill. I shoot enough for about 3 to 4 hours in the morning and as the morning goes on I shoot replacements for them and chill them - I continue this all day.
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Posted by celement on 2005-08-15 00:59:07 Post Subject:
everyone does things differently;
To provide "iced" coffee which to me means on ice or on the rocks I pour the hot coffee over ice, and sort back into the delivery cup quickly so it doesn't water down too much;
On blended drinks that require espresso I shoot my shots early in the morning and put them in the cooler to chill. I shoot enough for about 3 to 4 hours in the morning and as the morning goes on I shoot replacements for them and chill them - I continue this all day.
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View entire thread: coffee shop drink margins
Posted by Comfy Place on 2006-12-20 17:04:10 Post Subject: Margins
I believe that across the industry, counting all forms of drinks, the gross margins are around 50-60%; we are in that range ourselves for virtually everything that we sell, with a few rare exceptions (none of them drinks or food).
Depending on who you talk with, some types of drinks should have higher margins. I've even heard someone (can't remember who) mention that blended drinks, like Fraps, Smoothies, etc., should have a gross margin of 75% or higher, and that if you don't have this, you are doing something wrong.
Just curious, what are you looking for these figures for?
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Posted by Comfy Place on 2006-12-20 17:04:10 Post Subject: Margins
I believe that across the industry, counting all forms of drinks, the gross margins are around 50-60%; we are in that range ourselves for virtually everything that we sell, with a few rare exceptions (none of them drinks or food).
Depending on who you talk with, some types of drinks should have higher margins. I've even heard someone (can't remember who) mention that blended drinks, like Fraps, Smoothies, etc., should have a gross margin of 75% or higher, and that if you don't have this, you are doing something wrong.
Just curious, what are you looking for these figures for?
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View entire thread: I'm not just coffee, please reply!
Posted by celement on 2005-07-17 02:01:16 Post Subject:
Ouch...my problem is similar in that our business name "Coffee Element" does not bode will to selling cold or blended drinks. Its a 105 degrees out today and I can't convince anyone that our fruit smoothies are even HERE..
As to your issue I'd try an affordable solution - banners. I just bought 8 outdoor banners to hange - 2'ft by 6ft with large letters only about $30 each delivered. Search ebay custom vinyl banners. You might do something that indicates a "Mocha" special or a Latte thing - something that resonates with Cafe.
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Posted by celement on 2005-07-17 02:01:16 Post Subject:
Ouch...my problem is similar in that our business name "Coffee Element" does not bode will to selling cold or blended drinks. Its a 105 degrees out today and I can't convince anyone that our fruit smoothies are even HERE..
As to your issue I'd try an affordable solution - banners. I just bought 8 outdoor banners to hange - 2'ft by 6ft with large letters only about $30 each delivered. Search ebay custom vinyl banners. You might do something that indicates a "Mocha" special or a Latte thing - something that resonates with Cafe.
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View entire thread: Help needed with recipes using BigTrain & Dr. Smoothie
Posted by BaklaJava on 2005-11-20 08:35:26 Post Subject: Help needed with recipes using BigTrain & Dr. Smoothie
Hi - I'm offering three Dr. Smoothie fruit drinks plus frozen lemonade and Big Train blended drinks but need help making them into delicious drinks. The instructions say add coffee or milk or water -- they're not coming out right so far!@ Any experience you can offer here? Thanks,
Betsy at BaklaJava
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Posted by BaklaJava on 2005-11-20 08:35:26 Post Subject: Help needed with recipes using BigTrain & Dr. Smoothie
Hi - I'm offering three Dr. Smoothie fruit drinks plus frozen lemonade and Big Train blended drinks but need help making them into delicious drinks. The instructions say add coffee or milk or water -- they're not coming out right so far!@ Any experience you can offer here? Thanks,
Betsy at BaklaJava
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View entire thread: Help needed with recipes using BigTrain & Dr. Smoothie
Posted by jmeiss on 2005-12-05 12:14:33 Post Subject: Re: Help needed with recipes using BigTrain & Dr. Smooth
Hi - I'm offering three Dr. Smoothie fruit drinks plus frozen lemonade and Big Train blended drinks but need help making them into delicious drinks. The instructions say add coffee or milk or water -- they're not coming out right so far!@ Any experience you can offer here? Thanks,
Betsy at BaklaJava
We use the powerded vanilla and spiced chai mix from Big Train. We only use the mix in a 16oz cup, and then add steamed milk to the top. It turns out pretty well....
-J
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Posted by jmeiss on 2005-12-05 12:14:33 Post Subject: Re: Help needed with recipes using BigTrain & Dr. Smooth
Hi - I'm offering three Dr. Smoothie fruit drinks plus frozen lemonade and Big Train blended drinks but need help making them into delicious drinks. The instructions say add coffee or milk or water -- they're not coming out right so far!@ Any experience you can offer here? Thanks,
Betsy at BaklaJava
We use the powerded vanilla and spiced chai mix from Big Train. We only use the mix in a 16oz cup, and then add steamed milk to the top. It turns out pretty well....
-J
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View entire thread: does anyone make their own base product?
Posted by SunriseCoffeeLasVegas on 2008-10-01 12:35:54 Post Subject:
So, use creamer for blended drinks? I noticed when I use full fat milk the frappe gets really foamy.
Non fat keeps the foaminess down but, lacks depth in the frappe.
I read somewhere that pectin gives it a creamy texture that you get in the starucks frappes. Gonna give it a try tonight and let you know what happens.
I used condensed milk and that was ok. Just to sweet for my taste.
Have you tried non dairy powder?
Gonna try cocoa powder and see what happens too.
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Posted by SunriseCoffeeLasVegas on 2008-10-01 12:35:54 Post Subject:
So, use creamer for blended drinks? I noticed when I use full fat milk the frappe gets really foamy.
Non fat keeps the foaminess down but, lacks depth in the frappe.
I read somewhere that pectin gives it a creamy texture that you get in the starucks frappes. Gonna give it a try tonight and let you know what happens.
I used condensed milk and that was ok. Just to sweet for my taste.
Have you tried non dairy powder?
Gonna try cocoa powder and see what happens too.
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View entire thread: What do you use as a base for blended drinks?
Posted by Comfy Place on 2006-09-28 15:28:17 Post Subject: Blended Drink Base
For us, we are using Big Train as the base for all of our blended drinks at this time. We have compared them against other companies in both fruit smoothies and blended iced coffees, and find BT to be the best tasting. They are also very easy to use, as one just needs to add ice and water/coffee/milk (depending on what you want to make) and then blend. I would contact a number of different companies to request samples, make them all and taste them all at the same time and rate them. Include your staff as well, if you have any.
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Posted by Comfy Place on 2006-09-28 15:28:17 Post Subject: Blended Drink Base
For us, we are using Big Train as the base for all of our blended drinks at this time. We have compared them against other companies in both fruit smoothies and blended iced coffees, and find BT to be the best tasting. They are also very easy to use, as one just needs to add ice and water/coffee/milk (depending on what you want to make) and then blend. I would contact a number of different companies to request samples, make them all and taste them all at the same time and rate them. Include your staff as well, if you have any.
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View entire thread: Coffee Survey!
Posted by mbaguy on 2004-11-17 20:16:39 Post Subject: Coffee Survey!
I greatly value your opinion and would like you to help me for my MBA project by answering a few quick questions. This survey should take approximately five minutes.
1. What is your current age?
2. Gender:
3. City:
4. State:
5. Please indicate your ethnicity.
Caucasian/ white
American Eskimo
Hispanic
Native American
African American/ Black
Pacific Islander
Asian
Other
6. Please indicate your current annual income range?
Less than $25,000
$25,001 to $45,000
$45,001 to $65,000
Greater than $65,000
7. Do you drink coffee?
8. Do you usually drink Regular or Decaf?
9. Approximately how many years have you been a coffee drinker?
10. In order of preference, please rank these items:
(1= Most preferred 7= Least preferred)
Coffee Bean and Tea Leaf
Starbucks
Coffee you make at home
Peet's Coffee and Tea
Seattle's Best
Coffee made at your work place
Other (i.e. coffee carts and small business)
11. On average, how many cups of coffee do you consume?
One or less cups per day
2 to 3 cups per week
4 to 5 cups
6 to 7 cups
More than 7 cups
12. List all that apply for the coffee drinks that you consume most often:
Drip Coffee
Cappuccino
Latte (plain)
Iced/ Blended drinks
Espresso
Macchiato
Flavored Latte
Other
Mocha
Flavored Mocha
Americano
13. On average, how much you typically spend per visit at a coffee shop?
$0 -$2.00
$4.01 - $6.00
$2.01 - $4.00
More than $6.00
14. Do you feel that your coffee drinking at coffee shops has increased over the last 5 years? Yes No
15. If so, why do you think that is? List all that apply.
Work related/ Professional life
Convenience of coffee shops
Drink menu options
School/ Study activities
Social atmosphere/ meeting place
Family responsibilities
Coffee popularity
16. What season do you drink the most coffee?
Spring
Summer
Fall
Winter
Same for all seasons
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Posted by mbaguy on 2004-11-17 20:16:39 Post Subject: Coffee Survey!
I greatly value your opinion and would like you to help me for my MBA project by answering a few quick questions. This survey should take approximately five minutes.
1. What is your current age?
2. Gender:
3. City:
4. State:
5. Please indicate your ethnicity.
Caucasian/ white
American Eskimo
Hispanic
Native American
African American/ Black
Pacific Islander
Asian
Other
6. Please indicate your current annual income range?
Less than $25,000
$25,001 to $45,000
$45,001 to $65,000
Greater than $65,000
7. Do you drink coffee?
8. Do you usually drink Regular or Decaf?
9. Approximately how many years have you been a coffee drinker?
10. In order of preference, please rank these items:
(1= Most preferred 7= Least preferred)
Coffee Bean and Tea Leaf
Starbucks
Coffee you make at home
Peet's Coffee and Tea
Seattle's Best
Coffee made at your work place
Other (i.e. coffee carts and small business)
11. On average, how many cups of coffee do you consume?
One or less cups per day
2 to 3 cups per week
4 to 5 cups
6 to 7 cups
More than 7 cups
12. List all that apply for the coffee drinks that you consume most often:
Drip Coffee
Cappuccino
Latte (plain)
Iced/ Blended drinks
Espresso
Macchiato
Flavored Latte
Other
Mocha
Flavored Mocha
Americano
13. On average, how much you typically spend per visit at a coffee shop?
$0 -$2.00
$4.01 - $6.00
$2.01 - $4.00
More than $6.00
14. Do you feel that your coffee drinking at coffee shops has increased over the last 5 years? Yes No
15. If so, why do you think that is? List all that apply.
Work related/ Professional life
Convenience of coffee shops
Drink menu options
School/ Study activities
Social atmosphere/ meeting place
Family responsibilities
Coffee popularity
16. What season do you drink the most coffee?
Spring
Summer
Fall
Winter
Same for all seasons
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View entire thread: Coffee Survey!
Posted by topher on 2004-11-18 03:35:08 Post Subject:
1. What is your current age? early 30's
2. Gender: Male
3. City: Jax
4. State: FL
5. Please indicate your ethnicity.
Caucasian/ white X
American Eskimo
Hispanic
Native American
African American/ Black
Pacific Islander
Asian
Other
6. Please indicate your current annual income range?
I do O.k. 
Less than $25,000
$25,001 to $45,000
$45,001 to $65,000
Greater than $65,000
7. Do you drink coffee? Lots and Lots
8. Do you usually drink Regular or Decaf? Regular
9. Approximately how many years have you been a coffee drinker? 16
10. In order of preference, please rank these items:
(1= Most preferred 7= Least preferred)
Coffee Bean and Tea Leaf:not here
Starbucks 7
Coffee you make at home: too lazy
Peet's Coffee and Tea not here
Seattle's Best not here
Coffee made at your work place 1
Other (i.e. coffee carts and small business)2
11. On average, how many cups of coffee do you consume?
One or less cups per day
2 to 3 cups per week
4 to 5 cups
6 to 7 cups
More than 7 cups X
12. List all that apply for the coffee drinks that you consume most often:
Drip Coffee X
Cappuccino
Latte (plain)
Iced/ Blended drinks
Espresso X
Macchiato
Flavored Latte
Other
Mocha
Flavored Mocha
Americano X
13. On average, how much you typically spend per visit at a coffee shop?
$0 -$2.00 X
$4.01 - $6.00
$2.01 - $4.00
More than $6.00
14. Do you feel that your coffee drinking at coffee shops has increased over the last 5 years? Yes No :stayed the same....went everyday
15. If so, why do you think that is? List all that apply.
Work related/ Professional life X
Convenience of coffee shops
Drink menu options
School/ Study activities
Social atmosphere/ meeting place
Family responsibilities
Coffee popularity
16. What season do you drink the most coffee?
Spring
Summer
Fall
Winter
Same for all seasons X
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Posted by topher on 2004-11-18 03:35:08 Post Subject:
1. What is your current age? early 30's
2. Gender: Male
3. City: Jax
4. State: FL
5. Please indicate your ethnicity.
Caucasian/ white X
American Eskimo
Hispanic
Native American
African American/ Black
Pacific Islander
Asian
Other
6. Please indicate your current annual income range?
I do O.k. Less than $25,000
$25,001 to $45,000
$45,001 to $65,000
Greater than $65,000
7. Do you drink coffee? Lots and Lots
8. Do you usually drink Regular or Decaf? Regular
9. Approximately how many years have you been a coffee drinker? 16
10. In order of preference, please rank these items:
(1= Most preferred 7= Least preferred)
Coffee Bean and Tea Leaf:not here
Starbucks 7
Coffee you make at home: too lazy
Peet's Coffee and Tea not here
Seattle's Best not here
Coffee made at your work place 1
Other (i.e. coffee carts and small business)2
11. On average, how many cups of coffee do you consume?
One or less cups per day
2 to 3 cups per week
4 to 5 cups
6 to 7 cups
More than 7 cups X
12. List all that apply for the coffee drinks that you consume most often:
Drip Coffee X
Cappuccino
Latte (plain)
Iced/ Blended drinks
Espresso X
Macchiato
Flavored Latte
Other
Mocha
Flavored Mocha
Americano X
13. On average, how much you typically spend per visit at a coffee shop?
$0 -$2.00 X
$4.01 - $6.00
$2.01 - $4.00
More than $6.00
14. Do you feel that your coffee drinking at coffee shops has increased over the last 5 years? Yes No :stayed the same....went everyday
15. If so, why do you think that is? List all that apply.
Work related/ Professional life X
Convenience of coffee shops
Drink menu options
School/ Study activities
Social atmosphere/ meeting place
Family responsibilities
Coffee popularity
16. What season do you drink the most coffee?
Spring
Summer
Fall
Winter
Same for all seasons X
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View entire thread: How To Make A Carmel Frappaccino
Posted by ElPugDiablo on 2005-01-24 16:58:14 Post Subject:
How hard is your ice? How powerful is your blender? Ingredients aside, you need good equipment. For me at least, you need small ice cubes similar to those in food service establishments, ice cubes from freezer's ice tray that are big and hard will not do; and you need a powerful, at least 2 HP blender, blend per instructions for at least 30 seconds, if you can do that, you can out frap any Starbucks. For blender, I recommand Blendtec Smoother. It's very pricy for none commercial purpose, but you need a powerful blender to replicate a good blended drinks.
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Posted by ElPugDiablo on 2005-01-24 16:58:14 Post Subject:
How hard is your ice? How powerful is your blender? Ingredients aside, you need good equipment. For me at least, you need small ice cubes similar to those in food service establishments, ice cubes from freezer's ice tray that are big and hard will not do; and you need a powerful, at least 2 HP blender, blend per instructions for at least 30 seconds, if you can do that, you can out frap any Starbucks. For blender, I recommand Blendtec Smoother. It's very pricy for none commercial purpose, but you need a powerful blender to replicate a good blended drinks.
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View entire thread: What makes coffee less bitter the day after?
Posted by freshroast on 2006-02-22 16:08:50 Post Subject:
I find tody brew great for cold ices or blended drinks. Coffee will tend to get bitter and loose some of boldness and flavor just after a few hours of sitting I find - sometimes you can go longer like 3 hours but not much more than there before dumping and brewing a fresh pot of coffee.
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Posted by freshroast on 2006-02-22 16:08:50 Post Subject:
I find tody brew great for cold ices or blended drinks. Coffee will tend to get bitter and loose some of boldness and flavor just after a few hours of sitting I find - sometimes you can go longer like 3 hours but not much more than there before dumping and brewing a fresh pot of coffee.
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View entire thread: What is the secret to good Frapp?
Posted by phaelon56 on 2005-03-18 09:37:55 Post Subject:
I've tweaked the recipe that's provided in the above link to the Topsecretrecipes web site. rather than mix it on the spot, I make a base by dissolving the sugar in the extra strength coffee while it's still hot. Adding a bit of espresso to the extra strong coffee mix also helps but I agree that making the base with straight espresso does not seem to deliver the same results.
Fr my taste, a bit less sugar than they call for makes for a better drink but an even bigger improvement (albeit at a cost) is to make ice cubes formt he base mixture before the milk is added. Then blend your drinks using half regular cubes and half coffee cubes mixed with the milk and base liquid.
Carageenan will help avoid the separation issue so typical with most blended drinks. Starbucks Frappucino's (still the gold standard in blended drinks for me despite being too sweet)suffer froma bit of separation in the standard drink but it's a much bigger probelm in their new "light" version.
You MUST get the right type of carageenan. It's the one intended for use in cold food products - there are many different types and only one works well. Also - use it very sparingly or you'll get a really fluffy drink that's not dense enough.
I had terrible luck with pectin but may have been using it incorrectly.
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Posted by phaelon56 on 2005-03-18 09:37:55 Post Subject:
I've tweaked the recipe that's provided in the above link to the Topsecretrecipes web site. rather than mix it on the spot, I make a base by dissolving the sugar in the extra strength coffee while it's still hot. Adding a bit of espresso to the extra strong coffee mix also helps but I agree that making the base with straight espresso does not seem to deliver the same results.
Fr my taste, a bit less sugar than they call for makes for a better drink but an even bigger improvement (albeit at a cost) is to make ice cubes formt he base mixture before the milk is added. Then blend your drinks using half regular cubes and half coffee cubes mixed with the milk and base liquid.
Carageenan will help avoid the separation issue so typical with most blended drinks. Starbucks Frappucino's (still the gold standard in blended drinks for me despite being too sweet)suffer froma bit of separation in the standard drink but it's a much bigger probelm in their new "light" version.
You MUST get the right type of carageenan. It's the one intended for use in cold food products - there are many different types and only one works well. Also - use it very sparingly or you'll get a really fluffy drink that's not dense enough.
I had terrible luck with pectin but may have been using it incorrectly.
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View entire thread: cost question- food/drink
Posted by John P on 2007-02-14 22:21:48 Post Subject:
It's still hard to say....
What percentage of sales is food?
What percentage of sales is coffee?
What percentage of sales is blended drinks?
What can you see they are doing right?
What can you see they are doing wrong?
Do you think they are charging too much/not enough?
What is the quality of their ingredients?
Low quality= low cost, low return.
High quality = high cost, high(er) return?
What is their percentage of waste?
Do they calculate waste into their figures?
Why or why not?
Start with this, and I'm sure someone will point you in the right direction as to what else you should be really looking at.
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Posted by John P on 2007-02-14 22:21:48 Post Subject:
It's still hard to say....
What percentage of sales is food?
What percentage of sales is coffee?
What percentage of sales is blended drinks?
What can you see they are doing right?
What can you see they are doing wrong?
Do you think they are charging too much/not enough?
What is the quality of their ingredients?
Low quality= low cost, low return.
High quality = high cost, high(er) return?
What is their percentage of waste?
Do they calculate waste into their figures?
Why or why not?
Start with this, and I'm sure someone will point you in the right direction as to what else you should be really looking at.
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View entire thread: mobile espresso and smoothies
Posted by Jumpin Java Bean on 2005-07-01 07:36:09 Post Subject: opinions on Big Train?
Sigh. Guess I'll bump my own topic. Since the first post I have gotten pretty interested in the Big Train line because they provide both smoothie concentrates and bases for blended coffee drinks. I don't need as varied a menu as a shop, since (hopefully) I will usually be the only espresso at an event. In particular, I'm looking at their cremes for blended drinks, because they are coffee-free, and I can use my usual beans to frap with.
Does anyone have experience with their smoothie line? Or any general experience with the company?
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Posted by Jumpin Java Bean on 2005-07-01 07:36:09 Post Subject: opinions on Big Train?
Sigh. Guess I'll bump my own topic. Since the first post I have gotten pretty interested in the Big Train line because they provide both smoothie concentrates and bases for blended coffee drinks. I don't need as varied a menu as a shop, since (hopefully) I will usually be the only espresso at an event. In particular, I'm looking at their cremes for blended drinks, because they are coffee-free, and I can use my usual beans to frap with.
Does anyone have experience with their smoothie line? Or any general experience with the company?
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View entire thread: iced mochas
Posted by celement on 2005-06-21 19:05:23 Post Subject: cold shots
I agree with coffee guy about pre making drinks...but I don't think its off base to chill fresh shots each day and use cold espresso shots instead of the hot one's on a cold drink...I just find that creates a less then cold drink or I have to use too much ice and the customer is unhappy with the volume they get.
Iced (non blended) drinks can get "sucked down" pretty fast by the consumer....I've opted not to make our smallest 12 ounce available on iced drinks because its just too much ice and not enough good stuff...
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Posted by celement on 2005-06-21 19:05:23 Post Subject: cold shots
I agree with coffee guy about pre making drinks...but I don't think its off base to chill fresh shots each day and use cold espresso shots instead of the hot one's on a cold drink...I just find that creates a less then cold drink or I have to use too much ice and the customer is unhappy with the volume they get.
Iced (non blended) drinks can get "sucked down" pretty fast by the consumer....I've opted not to make our smallest 12 ounce available on iced drinks because its just too much ice and not enough good stuff...
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View entire thread: Please review my new menu.
Posted by ShawnHawaii on 2005-01-10 21:49:28 Post Subject: Please review my new menu.
Hi bellow is my new menu for my coffee kiosk. Please tell me what you think of the prices and selection.
Thanks!
Shawn C.
Owner Hawaiian Coffee Classics
Hot Drinks Menu
Café Latte 1.95 2.50 2.75
Espresso with hot steamed milk, some foam.
Vanilla Latte 2.25 2.75 3.00
Caramel Latte 2.25 2.75 3.00
Mocha 2.25 2.75 3.00
Espresso with hot steamed milk chocolate and whip cream.
Mocha Bianca White Chocolate Mocha 2.35 2.85 3.25
Raspberry Mocha (or any other flavor) 2.35 2.85 3.25
Thai 2.35 2.85 3.25
Espresso, cold milk, condensed milk and whip cream.
Italian Style Real Cappuccino 1.75 2.50
Espresso with hot, mostly foamy milk. Please sweeten to your taste.
Espresso Sgl. 1.00 1.50
Strong, black, “real tasteâ€
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Posted by ShawnHawaii on 2005-01-10 21:49:28 Post Subject: Please review my new menu.
Hi bellow is my new menu for my coffee kiosk. Please tell me what you think of the prices and selection.
Thanks!
Shawn C.
Owner Hawaiian Coffee Classics
Hot Drinks Menu
Café Latte 1.95 2.50 2.75
Espresso with hot steamed milk, some foam.
Vanilla Latte 2.25 2.75 3.00
Caramel Latte 2.25 2.75 3.00
Mocha 2.25 2.75 3.00
Espresso with hot steamed milk chocolate and whip cream.
Mocha Bianca White Chocolate Mocha 2.35 2.85 3.25
Raspberry Mocha (or any other flavor) 2.35 2.85 3.25
Thai 2.35 2.85 3.25
Espresso, cold milk, condensed milk and whip cream.
Italian Style Real Cappuccino 1.75 2.50
Espresso with hot, mostly foamy milk. Please sweeten to your taste.
Espresso Sgl. 1.00 1.50
Strong, black, “real tasteâ€
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View entire thread: White coffee
Posted by lattelady on 2005-07-09 12:50:02 Post Subject:
I use a coffee called "Caffe Bianca" from a company in WI. My customers love it. It isn't as bitter or hard on your stomace as the regular roasted coffee. I sell it as "White Shark". It has a nutty flavor not bitter at all, goes well with caramel and cinnamon. And yes it does have more caffine in it then the regular coffee. I even use it in some blended drinks.
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Posted by lattelady on 2005-07-09 12:50:02 Post Subject:
I use a coffee called "Caffe Bianca" from a company in WI. My customers love it. It isn't as bitter or hard on your stomace as the regular roasted coffee. I sell it as "White Shark". It has a nutty flavor not bitter at all, goes well with caramel and cinnamon. And yes it does have more caffine in it then the regular coffee. I even use it in some blended drinks.
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View entire thread: Extraction Time Question
Posted by BaristaTrainer on 2004-11-22 10:19:18 Post Subject:
In my opinion the problem with single shots is that the basket itself promotes "channeling". The water is directed through the center of the coffee thus overextracting the espresso. Also the amount of coffee you can fit in a single basket is often not enough, especially if you are using a lighter roast.
I would put a double basket in a single portafilter and then pull ristrettos ... you can always pull doubles and then chill the unused shot(s) for when making blended drinks. A good espresso should stil taste good (with many different nuances) when it is chilled.
my $.02
BT
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Posted by BaristaTrainer on 2004-11-22 10:19:18 Post Subject:
In my opinion the problem with single shots is that the basket itself promotes "channeling". The water is directed through the center of the coffee thus overextracting the espresso. Also the amount of coffee you can fit in a single basket is often not enough, especially if you are using a lighter roast.
I would put a double basket in a single portafilter and then pull ristrettos ... you can always pull doubles and then chill the unused shot(s) for when making blended drinks. A good espresso should stil taste good (with many different nuances) when it is chilled.
my $.02
BT
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