View entire thread: PR: 2007 Kona Signature Cup results
Posted by cafemakers on 2007-12-20 12:19:42 Post Subject: PR: 2007 Kona Signature Cup results
Kona Coffee Signature Cup sweet success for Barista Brooke Bateman of Mountain Thunder Farm
Kailua Kona, Hawaii - Third time is a charm for Barista and Coffee Roaster Brooke Bateman of Mountain Thunder as she steamed and her way to the top barely breaking a sweat with her Italian themed drink, Citrus Twist, brewed with 100% Kona coffee from her family farm, prepared as espresso, blended with velvety milk and orange zest. This was the 3rd annual Kona Signature Cup held during the 37th Kona Coffee Festival.
The 2007 Kona Signature Cup, November 10th, hosted by “Kona Joe” Albin and wife Deepa, former Miss Hawaii, was a fundraiser to support Green Source, the Kainaliu Exchange, dedicated to keeping Hawaii green. Kona Joe stated “Each year we select a nonprofit organization to highlight. Green Source was a natural fit for us. It was the biggest Signature Cup yet and the first zero waste event” featuring cups made from cornstarch. Dinner, wine tasting, traditional entertainment and a silent auction accompanied the Signature Cup.
Lt. Governor of Hawaii Duke Aiona joined more than 125 attendees to watch the Baristi prepare and present an espresso drink of their own creation to a panel of discerning judges. Baristi were evaluated on drink taste, technical skills and presentation. Time was a critical factor with a mere 10 minutes to prepare four identical drinks.
Emcee Danny Johns of WholeCup Coffee Consulting, LLC presided over the Kona Signature Cup with his lively commentary and introductions as audience members enjoyed the show and cheered for their favorite barista.
“We are very pleased with the results of the Kona Signature Cup," commented Albin. "This event is an annual tradition raising funds and awareness of not only our featured cause, also raising awareness of quality baristi and recognizing it takes the barista real skill to expertly prepare the fine coffees we grow. We are already planning for a bigger and better 2008 event.”
For more information:
Kona Signature Cup and Kona Joe Farms http://www.konajoe.com
Kona Coffee Cultural Festival: http://www.konacoffeefest.com
WholeCup Coffee Consulting: Danny or Sherri Johns, sjohnswholecup@aol.com 503.232.1016
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Posted by cafemakers on 2007-12-20 12:19:42 Post Subject: PR: 2007 Kona Signature Cup results
Kona Coffee Signature Cup sweet success for Barista Brooke Bateman of Mountain Thunder Farm
Kailua Kona, Hawaii - Third time is a charm for Barista and Coffee Roaster Brooke Bateman of Mountain Thunder as she steamed and her way to the top barely breaking a sweat with her Italian themed drink, Citrus Twist, brewed with 100% Kona coffee from her family farm, prepared as espresso, blended with velvety milk and orange zest. This was the 3rd annual Kona Signature Cup held during the 37th Kona Coffee Festival.
The 2007 Kona Signature Cup, November 10th, hosted by “Kona Joe” Albin and wife Deepa, former Miss Hawaii, was a fundraiser to support Green Source, the Kainaliu Exchange, dedicated to keeping Hawaii green. Kona Joe stated “Each year we select a nonprofit organization to highlight. Green Source was a natural fit for us. It was the biggest Signature Cup yet and the first zero waste event” featuring cups made from cornstarch. Dinner, wine tasting, traditional entertainment and a silent auction accompanied the Signature Cup.
Lt. Governor of Hawaii Duke Aiona joined more than 125 attendees to watch the Baristi prepare and present an espresso drink of their own creation to a panel of discerning judges. Baristi were evaluated on drink taste, technical skills and presentation. Time was a critical factor with a mere 10 minutes to prepare four identical drinks.
Emcee Danny Johns of WholeCup Coffee Consulting, LLC presided over the Kona Signature Cup with his lively commentary and introductions as audience members enjoyed the show and cheered for their favorite barista.
“We are very pleased with the results of the Kona Signature Cup," commented Albin. "This event is an annual tradition raising funds and awareness of not only our featured cause, also raising awareness of quality baristi and recognizing it takes the barista real skill to expertly prepare the fine coffees we grow. We are already planning for a bigger and better 2008 event.”
For more information:
Kona Signature Cup and Kona Joe Farms http://www.konajoe.com
Kona Coffee Cultural Festival: http://www.konacoffeefest.com
WholeCup Coffee Consulting: Danny or Sherri Johns, sjohnswholecup@aol.com 503.232.1016
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View entire thread: What Can I Project From Traffic Counts?
Posted by ItsMariah on 2004-05-04 20:09:21 Post Subject: What Can I Project From Traffic Counts?
My hubby and I are considering purchasing an espresso drive thru for sale in our South Dakota town. The seller is asking $58K for the drive thru. Some problems exist for us because she kept very poor records, and P&L's don't reflect what she says she actually brought in. This is a business that has made it in spite of her. This drive thru is located on the busiest block of our little town . . . 14,000 cars per day, directly across the street from the hospital. It's in a grocery store parking lot, right along side the road. The middle school and high school are one block away, and the state university is a block further. There is a medical center one block behind the drive thru, and 6 fast foods across the street next to the hospital. Safeway is directly next to this location. Super easy in and out.
The problem is that it has been run poorly, and the very shy owner is perceived as unfriendly to the public. She always looks closed, and took down her sign on the top of the drive thru. You would be able to the see the drive thru approx. 200 yds in each direction.
Here's my questions: With the location I've described and the traffic count, what % of customers could we capture if we operated it as it should be?
What is the avg. COG of a 16 oz. espresso drink? (She doesn't know this). I can't get a good feel for this info. even off the P&L COG portion. They don't jive from year to year.
What would a drive thru need to net in order to make it worth $58K. The building has a water tank, no plumbing, nothing fancy. We've gotten bids around town of $5500 for a comparable building. Equipment is 2 - 4 years old.
I realize my info is a little vague, but I can't get much more from owner. I really don't believe she's being secretive. She just never thought she'd sell, and now that hubby got transferred, she regrets keeping the poor records, and not claiming all $$ on taxes. Any statistics would be so helpful because I can't find them anywhere.
I have ordered the espresso101 video, and Alex F. book and consulting time. Maybe some of this info will be there, but I'd like to hear from some of you.
Thanks!!!
Mariah
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Posted by ItsMariah on 2004-05-04 20:09:21 Post Subject: What Can I Project From Traffic Counts?
My hubby and I are considering purchasing an espresso drive thru for sale in our South Dakota town. The seller is asking $58K for the drive thru. Some problems exist for us because she kept very poor records, and P&L's don't reflect what she says she actually brought in. This is a business that has made it in spite of her. This drive thru is located on the busiest block of our little town . . . 14,000 cars per day, directly across the street from the hospital. It's in a grocery store parking lot, right along side the road. The middle school and high school are one block away, and the state university is a block further. There is a medical center one block behind the drive thru, and 6 fast foods across the street next to the hospital. Safeway is directly next to this location. Super easy in and out.
The problem is that it has been run poorly, and the very shy owner is perceived as unfriendly to the public. She always looks closed, and took down her sign on the top of the drive thru. You would be able to the see the drive thru approx. 200 yds in each direction.
Here's my questions: With the location I've described and the traffic count, what % of customers could we capture if we operated it as it should be?
What is the avg. COG of a 16 oz. espresso drink? (She doesn't know this). I can't get a good feel for this info. even off the P&L COG portion. They don't jive from year to year.
What would a drive thru need to net in order to make it worth $58K. The building has a water tank, no plumbing, nothing fancy. We've gotten bids around town of $5500 for a comparable building. Equipment is 2 - 4 years old.
I realize my info is a little vague, but I can't get much more from owner. I really don't believe she's being secretive. She just never thought she'd sell, and now that hubby got transferred, she regrets keeping the poor records, and not claiming all $$ on taxes. Any statistics would be so helpful because I can't find them anywhere.
I have ordered the espresso101 video, and Alex F. book and consulting time. Maybe some of this info will be there, but I'd like to hear from some of you.
Thanks!!!
Mariah
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View entire thread: Battle of the Baristas
Posted by barefoot on 2004-10-25 14:12:27 Post Subject: Battle of the Baristas
This is a PR about an event we have coming up. If anyone is in the Bay Area come on out and watch the fun!
FOR IMMEDIATE RELEASE
Contact:
Andy Newbom
Barefoot Coffee Roasters
408-687-3692
info@barefootcoffeeroasters.com
‘Battle of the Baristas’ To Crown The Best Barista In Bay Area
A unique competition pits 14 of the top Baristas from the best espresso bars in the Bay Area in a highly caffeinated battle for coffee supremacy.
SANTA CLARA, Calif., October 27th, 2004 – The Battle of the Baristas will showcase the amazing coffee making talents of some of the best Baristas in the south bay and peninsula areas. Fourteen independent cafes will choose their star Barista to represent them in an “Iron Chefâ€
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Posted by barefoot on 2004-10-25 14:12:27 Post Subject: Battle of the Baristas
This is a PR about an event we have coming up. If anyone is in the Bay Area come on out and watch the fun!
FOR IMMEDIATE RELEASE
Contact:
Andy Newbom
Barefoot Coffee Roasters
408-687-3692
info@barefootcoffeeroasters.com
‘Battle of the Baristas’ To Crown The Best Barista In Bay Area
A unique competition pits 14 of the top Baristas from the best espresso bars in the Bay Area in a highly caffeinated battle for coffee supremacy.
SANTA CLARA, Calif., October 27th, 2004 – The Battle of the Baristas will showcase the amazing coffee making talents of some of the best Baristas in the south bay and peninsula areas. Fourteen independent cafes will choose their star Barista to represent them in an “Iron Chefâ€
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View entire thread: Anniversary Specials
Posted by BaristaTrainer on 2005-07-29 13:30:06 Post Subject:
wow, it's been a year already! that's great!
If you are planning on having a party, how about giving away one free raffle ticket with any espresso drink purchase during the week before, then you can have an evening party or something where you have some fun raffle prizes, i.e. $20 gift certificates, 1 Free panini, etc. Then have one winner win something like Free coffee for a month or year (with limitations of course) product is always the best thing to give away. Plus if you can draw in 100 people you should be able to cover the costs of your giveaways that night. Printed travel mugs and t-shirts are always fun too.
congrats on the anniversary!
- matt
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Posted by BaristaTrainer on 2005-07-29 13:30:06 Post Subject:
wow, it's been a year already! that's great!
If you are planning on having a party, how about giving away one free raffle ticket with any espresso drink purchase during the week before, then you can have an evening party or something where you have some fun raffle prizes, i.e. $20 gift certificates, 1 Free panini, etc. Then have one winner win something like Free coffee for a month or year (with limitations of course) product is always the best thing to give away. Plus if you can draw in 100 people you should be able to cover the costs of your giveaways that night. Printed travel mugs and t-shirts are always fun too.
congrats on the anniversary!
- matt
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View entire thread: Need advice ......
Posted by mrgnomer on 2006-10-14 22:23:44 Post Subject:
The Isomac Zaffiro is an e61 group single boiler machine while the Giotto Premium is an e61 group heat exchanging machine.
An e61 group is an e61 group will perform well regardless of what machine it's attached to. A heat exchanging machine has a boiler held at steaming pressure/temp and a heat exchanger to provide water at brewing temp. With a heat exchanger you'll be able to extract espresso and steam almost at the same time depending on the size of your boiler. A single boiler is controlled by thermostats- one for brewing, one for steaming and going from brewing to steaming involves flipping a switch to turn on the heating element for steaming. Since one boiler has to change temperatures up or down depending on what you want to do there's a wait between brewing and steaming. Single boilers are slower for making milk based drinks but might be easier to maintain brewing temperature for extraction. Heat exchangers get hot after an idle period and need to be flushed to get the water temp down for extraction so they're a little more involved to use but once you get used to flushing it's easy. A heat exchanging machine is a more versatile, flexible and faster machine than a single boiler.
The Giotto Premium looks like a good machine. It's pump is a vibe pump and it's a pour over so it'll be noisier and maybe not as easy to adjust as a rotary pump and you'll need to keep your eye on the water tank to keep it filled. With a heat exchanger, given the flushing you do, it can be a pain to have to fill it. I've got a Quickmill Vetrano, which is very similar to the Giotto Premium in that it's an e61 group heat exchanger with no burn steam wands. The Vetrano is a rotary pump plumb in, though, so it's quiet and with the machine directly connnected to a water line there's no worries about filling a tank.
A true e61 group extracts good espresso so getting a machine using the group is a good investment. If you like lattes or cappuccinos or entertain family a good heat exchanging machine would be a better investment than a single boiler. If you mostly like straight espresso and rarely make a milk based espresso drink then an e61 group single boiler is cheaper and a better investment.
Whatever you decide get a very good grinder and buy from a vendor with a good reputation for service and support.
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Posted by mrgnomer on 2006-10-14 22:23:44 Post Subject:
The Isomac Zaffiro is an e61 group single boiler machine while the Giotto Premium is an e61 group heat exchanging machine.
An e61 group is an e61 group will perform well regardless of what machine it's attached to. A heat exchanging machine has a boiler held at steaming pressure/temp and a heat exchanger to provide water at brewing temp. With a heat exchanger you'll be able to extract espresso and steam almost at the same time depending on the size of your boiler. A single boiler is controlled by thermostats- one for brewing, one for steaming and going from brewing to steaming involves flipping a switch to turn on the heating element for steaming. Since one boiler has to change temperatures up or down depending on what you want to do there's a wait between brewing and steaming. Single boilers are slower for making milk based drinks but might be easier to maintain brewing temperature for extraction. Heat exchangers get hot after an idle period and need to be flushed to get the water temp down for extraction so they're a little more involved to use but once you get used to flushing it's easy. A heat exchanging machine is a more versatile, flexible and faster machine than a single boiler.
The Giotto Premium looks like a good machine. It's pump is a vibe pump and it's a pour over so it'll be noisier and maybe not as easy to adjust as a rotary pump and you'll need to keep your eye on the water tank to keep it filled. With a heat exchanger, given the flushing you do, it can be a pain to have to fill it. I've got a Quickmill Vetrano, which is very similar to the Giotto Premium in that it's an e61 group heat exchanger with no burn steam wands. The Vetrano is a rotary pump plumb in, though, so it's quiet and with the machine directly connnected to a water line there's no worries about filling a tank.
A true e61 group extracts good espresso so getting a machine using the group is a good investment. If you like lattes or cappuccinos or entertain family a good heat exchanging machine would be a better investment than a single boiler. If you mostly like straight espresso and rarely make a milk based espresso drink then an e61 group single boiler is cheaper and a better investment.
Whatever you decide get a very good grinder and buy from a vendor with a good reputation for service and support.
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View entire thread: Opening in a couple weeks - advice please...
Posted by kcooley on 2008-09-20 23:27:40 Post Subject: Opening in a couple weeks - advice please...
Hi! We are about to open a frozen yogurt (think pinkberry) and espresso cafe. This is our first time owning anything retail and we are excited and a bit nervous, of course.
We plan on doing a soft-open utilizing now open banners and 5K door hangers. We have already started marketing through word-of-mouth and are utilizing coming soon signs. We will also do a huge grand opening a couple weeks later, with another 5k door hangers, ribbon cutting through the chamber, sign holders on the street, and a \"carnival\". (About 80% of our nearby homes have young children.) We will distribute coupons and fliers to local businesses, schools (for the froyo), and gyms (froyo and smoothies).
We have loyalty cards ready to go and a POS system with which I can track customers and send emails (only periodically, of course) through.
I''ve been contemplating branding some travel mugs and possibly offering free coffee for the month (or something similar) with purchase of mug. Question - Would a deal like that cut into my more profitable espresso drink sales?
There are no coffee shops nearby, so right now everyone is getting coffee from the next door donut shop. Question - Other than having superior coffee... does anyone have any advice on how to compete with a donut shop. I know the kids are begging for donuts on saturday morning...
Regarding baked goods/sweets, what have you seen sell the best? Right now, my list is biscotti, brownies, cheesecake, croissants, danishes, muffins, and cream puffs (for a small sweet). Any suggestions?
Just a thought, has anyone ever had a \"coffee club\"? Customer pays x amount of $ and gets unlimited drip coffee for the month. I don''t know...
I would also greatly appreciate any random advice that you may have for someone who is a couple weeks away from opening.
Thanks to all you veterans!
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Posted by kcooley on 2008-09-20 23:27:40 Post Subject: Opening in a couple weeks - advice please...
Hi! We are about to open a frozen yogurt (think pinkberry) and espresso cafe. This is our first time owning anything retail and we are excited and a bit nervous, of course.
We plan on doing a soft-open utilizing now open banners and 5K door hangers. We have already started marketing through word-of-mouth and are utilizing coming soon signs. We will also do a huge grand opening a couple weeks later, with another 5k door hangers, ribbon cutting through the chamber, sign holders on the street, and a \"carnival\". (About 80% of our nearby homes have young children.) We will distribute coupons and fliers to local businesses, schools (for the froyo), and gyms (froyo and smoothies).
We have loyalty cards ready to go and a POS system with which I can track customers and send emails (only periodically, of course) through.
I''ve been contemplating branding some travel mugs and possibly offering free coffee for the month (or something similar) with purchase of mug. Question - Would a deal like that cut into my more profitable espresso drink sales?
There are no coffee shops nearby, so right now everyone is getting coffee from the next door donut shop. Question - Other than having superior coffee... does anyone have any advice on how to compete with a donut shop. I know the kids are begging for donuts on saturday morning...
Regarding baked goods/sweets, what have you seen sell the best? Right now, my list is biscotti, brownies, cheesecake, croissants, danishes, muffins, and cream puffs (for a small sweet). Any suggestions?
Just a thought, has anyone ever had a \"coffee club\"? Customer pays x amount of $ and gets unlimited drip coffee for the month. I don''t know...
I would also greatly appreciate any random advice that you may have for someone who is a couple weeks away from opening.
Thanks to all you veterans!
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View entire thread: Opening a shop in two weeks!
Posted by kcooley on 2008-10-18 22:06:14 Post Subject: Opening a shop in two weeks!
Hi! We are about to open a frozen yogurt (think pinkberry) and espresso cafe. This is our first time owning anything retail and we are excited and a bit nervous, of course. Smile
We plan on doing a soft-open utilizing now open banners and 5K door hangers. We have already started marketing through word-of-mouth and are utilizing coming soon signs. We will also do a huge grand opening a couple weeks later, with another 5k door hangers, ribbon cutting through the chamber, sign holders on the street, and a \"carnival\". (About 80% of our nearby homes have young children.) We will distribute coupons and fliers to local businesses, schools (for the froyo), and gyms (froyo and smoothies).
We have loyalty cards ready to go and a POS system with which I can track customers and send emails (only periodically, of course) through.
I have branding some travel mugs and I'm thinking of possibly offering free coffee for the month (or something similar) with purchase of mug. Question - Would a deal like that cut into my more profitable espresso drink sales?
Regarding baked goods/sweets, what have you seen sell the best? Right now, my list is biscotti, brownies, cheesecake, croissants, danishes, muffins, and cream puffs (for a small sweet). Any suggestions?
Another question: I'll be running 2 POS systems and accepting CC's. How much should I try starting the till with?
I would also greatly appreciate any random advice that you may have for someone who is a couple weeks away from opening.
Thanks to all you veterans!
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Posted by kcooley on 2008-10-18 22:06:14 Post Subject: Opening a shop in two weeks!
Hi! We are about to open a frozen yogurt (think pinkberry) and espresso cafe. This is our first time owning anything retail and we are excited and a bit nervous, of course. Smile
We plan on doing a soft-open utilizing now open banners and 5K door hangers. We have already started marketing through word-of-mouth and are utilizing coming soon signs. We will also do a huge grand opening a couple weeks later, with another 5k door hangers, ribbon cutting through the chamber, sign holders on the street, and a \"carnival\". (About 80% of our nearby homes have young children.) We will distribute coupons and fliers to local businesses, schools (for the froyo), and gyms (froyo and smoothies).
We have loyalty cards ready to go and a POS system with which I can track customers and send emails (only periodically, of course) through.
I have branding some travel mugs and I'm thinking of possibly offering free coffee for the month (or something similar) with purchase of mug. Question - Would a deal like that cut into my more profitable espresso drink sales?
Regarding baked goods/sweets, what have you seen sell the best? Right now, my list is biscotti, brownies, cheesecake, croissants, danishes, muffins, and cream puffs (for a small sweet). Any suggestions?
Another question: I'll be running 2 POS systems and accepting CC's. How much should I try starting the till with?
I would also greatly appreciate any random advice that you may have for someone who is a couple weeks away from opening.
Thanks to all you veterans!
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View entire thread: Employee Meals/Discounts
Posted by BaristaTrainer on 2006-03-07 12:12:32 Post Subject:
In the past I have given employees one free shift espresso drink, all the brewed coffee they wanted and 50% off food and other items, all the time. This way you are encouraging them to try different drinks, as well as covering your costs on food. I would also give them ONE shidt drink to give away ... to a friend, boyfriend/girlfriend, mom, etc.
The most important thing is to be respectful and upfront with them as far as tracking the beverages and food they consume or give away. It can be free, but make sure that they write it down.
- matt
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Posted by BaristaTrainer on 2006-03-07 12:12:32 Post Subject:
In the past I have given employees one free shift espresso drink, all the brewed coffee they wanted and 50% off food and other items, all the time. This way you are encouraging them to try different drinks, as well as covering your costs on food. I would also give them ONE shidt drink to give away ... to a friend, boyfriend/girlfriend, mom, etc.
The most important thing is to be respectful and upfront with them as far as tracking the beverages and food they consume or give away. It can be free, but make sure that they write it down.
- matt
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View entire thread: Coffee/espresso pricing question
Posted by Anonymous on 2004-11-06 19:24:17 Post Subject:
Whe charge .25 for a shot added to a blended drink and .50 for an extra shot in an espresso drink. We charge 1.00 for two straight shots.
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Posted by Anonymous on 2004-11-06 19:24:17 Post Subject:
Whe charge .25 for a shot added to a blended drink and .50 for an extra shot in an espresso drink. We charge 1.00 for two straight shots.
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View entire thread: Latte + White Coffee.
Posted by La Crema Coffee on 2005-10-19 21:02:52 Post Subject:
I roast white coffee, you are served a latte. White coffee is coffee roasted to a degree of almost tannish/golden and smelling like peanuts. You can make a latte or anyothe espresso drink with white coffee, but the drink will not thave the normal coffee taste. Because the bean(s) are so under-roasted that the " roastedness" isn't really presented.
I hope this helps ( BTW most people who've tasted a white coffee/white mocha -love it)
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Posted by La Crema Coffee on 2005-10-19 21:02:52 Post Subject:
I roast white coffee, you are served a latte. White coffee is coffee roasted to a degree of almost tannish/golden and smelling like peanuts. You can make a latte or anyothe espresso drink with white coffee, but the drink will not thave the normal coffee taste. Because the bean(s) are so under-roasted that the " roastedness" isn't really presented.
I hope this helps ( BTW most people who've tasted a white coffee/white mocha -love it)
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View entire thread: Big Named Coffee Shop Hurting Me, The Little Guy
Posted by CoffeeNZ on 2004-04-13 23:38:17 Post Subject:
Something no one else has suggested is advertising to get some of your customers back. I have had great success with supermarket receipt advertising offering a free espresso drink with the purchase of an espresso drink. I word the offer 'Treat a Friend' and I use nice, romantic coffee colours so I can offer something people are interested in with out making my product cheap.
Another idea! Get some students to hand out free samples of your espresso and a treat a friend coupon. That will get your till ringing and it will get you back into the community.
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Posted by CoffeeNZ on 2004-04-13 23:38:17 Post Subject:
Something no one else has suggested is advertising to get some of your customers back. I have had great success with supermarket receipt advertising offering a free espresso drink with the purchase of an espresso drink. I word the offer 'Treat a Friend' and I use nice, romantic coffee colours so I can offer something people are interested in with out making my product cheap.
Another idea! Get some students to hand out free samples of your espresso and a treat a friend coupon. That will get your till ringing and it will get you back into the community.
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View entire thread: New Shop - Expertise/Training?
Posted by Just_for_Giggles on 2005-07-01 11:21:44 Post Subject: New Shop - Expertise/Training?
This is for seasoned shop owners:
We are opening our shop 7/15 and have hired, what we believe, to be a good staff. Our shop mix is 60% coffee and 40% grocery/convenience. (ice cream, pastries, candy, pop, water, etc.)
We have an Astoria 2-Group. We will be trained on this next week, with a week to play and perfect. Neither the owners nor staff have any experience with such a machine, yet we are all pretty bright and I *think* (lol!) trainable. Our morning person with the most daily hours per week is married to a pastry chef and has familiarity with an espresso machine, but not real hands on experience.
Yesterday, while we were painting, someone walked in who works for Starbucks and asked for a job at $10/hour and convinced two of the four partners that we should hire her. She had this air about her like she was some sort of grand savior and that if we didn't hire her, well, good luck. I told her we could not afford $10/hr (we have NO CLUE how we will do) and she said, 'Fine' and walked away...like there was no negotiation.
So this is the dilemma - 2 of us feel confident our "main" employee will be up and running quickly and *do well* while the rest of the employees will catch on pretty quickly. Not to mention that the same 2 of us will be right there 'hands on' as well.
The other two partners think, now that the Starbucks Lady has convinced them she is an Espresso-Drink Goddess, that we will crash and burn without her there.
I am afraid of $10/hr and NOT afraid about our employess learning and perfecting it. We are fully staffed, anyway...I don't know where we would put her. (Oh, and she currently makes $8.50 at SB).
Am I being naive? Should we bite the bullet and cut others' hours to employ this woman at $10 hr? I can see putting her on as a temporary consultant, but other than that, am I missing something?
Thanks!
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Posted by Just_for_Giggles on 2005-07-01 11:21:44 Post Subject: New Shop - Expertise/Training?
This is for seasoned shop owners:
We are opening our shop 7/15 and have hired, what we believe, to be a good staff. Our shop mix is 60% coffee and 40% grocery/convenience. (ice cream, pastries, candy, pop, water, etc.)
We have an Astoria 2-Group. We will be trained on this next week, with a week to play and perfect. Neither the owners nor staff have any experience with such a machine, yet we are all pretty bright and I *think* (lol!) trainable. Our morning person with the most daily hours per week is married to a pastry chef and has familiarity with an espresso machine, but not real hands on experience.
Yesterday, while we were painting, someone walked in who works for Starbucks and asked for a job at $10/hour and convinced two of the four partners that we should hire her. She had this air about her like she was some sort of grand savior and that if we didn't hire her, well, good luck. I told her we could not afford $10/hr (we have NO CLUE how we will do) and she said, 'Fine' and walked away...like there was no negotiation.
So this is the dilemma - 2 of us feel confident our "main" employee will be up and running quickly and *do well* while the rest of the employees will catch on pretty quickly. Not to mention that the same 2 of us will be right there 'hands on' as well.
The other two partners think, now that the Starbucks Lady has convinced them she is an Espresso-Drink Goddess, that we will crash and burn without her there.
I am afraid of $10/hr and NOT afraid about our employess learning and perfecting it. We are fully staffed, anyway...I don't know where we would put her. (Oh, and she currently makes $8.50 at SB).
Am I being naive? Should we bite the bullet and cut others' hours to employ this woman at $10 hr? I can see putting her on as a temporary consultant, but other than that, am I missing something?
Thanks!
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View entire thread: Name that coffee!
Posted by Yves Of Destruction on 2007-08-27 06:16:04 Post Subject: Name that coffee!
Hi! I''ve come up with an espresso-drink that I don''t know what to call. Quite possible, it already has a name, so if you know what it is, please tell me. Here''s how to make it.
Cut a slice (app. same size as your thumb) of lemon peel - if not organic, be sure to wash it thouroughly before use - , bend it so the skin snaps and and put it in a medium sized coffee cup, like the ones usually used for cappucinos. Add one sweetener-tablet* and make your espresso over it. Steam a bit of milk, preferrably of 3-4 pct. fat, and be sure to make it real creamy. Not those big 80''s-style bubbles, but small prickly ones. S-l-o-w-l-y pour it in the espresso and wait a sec before drinking. It''s the perfect dessert, imho.
*I''ve tried with real cane sugar, but for some reason, I actually like it better with sweetener. Dunno why.
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Posted by Yves Of Destruction on 2007-08-27 06:16:04 Post Subject: Name that coffee!
Hi! I''ve come up with an espresso-drink that I don''t know what to call. Quite possible, it already has a name, so if you know what it is, please tell me. Here''s how to make it.
Cut a slice (app. same size as your thumb) of lemon peel - if not organic, be sure to wash it thouroughly before use - , bend it so the skin snaps and and put it in a medium sized coffee cup, like the ones usually used for cappucinos. Add one sweetener-tablet* and make your espresso over it. Steam a bit of milk, preferrably of 3-4 pct. fat, and be sure to make it real creamy. Not those big 80''s-style bubbles, but small prickly ones. S-l-o-w-l-y pour it in the espresso and wait a sec before drinking. It''s the perfect dessert, imho.
*I''ve tried with real cane sugar, but for some reason, I actually like it better with sweetener. Dunno why.
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View entire thread: Hello! New here.
Posted by serrab on 2006-10-12 16:39:28 Post Subject: Hello! New here.
My name is Sarah and I found this site while searching for espresso drink recipes. My husband and I just purchased a Delonghi Magnifica 3500 and we LOVE it! It makes great tasting espresso at the press of a button. We use only distilled water when making our coffee or espresso which should help save on the hardware longevity and at the rate we drink espresso from local coffee houses, this thing should pay for itself rather high price tag long before it wears out and certainly long before it is out of warranty.
If anyone has any recipes they would like to share, PLEASE do!
Thanks!
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Posted by serrab on 2006-10-12 16:39:28 Post Subject: Hello! New here.
My name is Sarah and I found this site while searching for espresso drink recipes. My husband and I just purchased a Delonghi Magnifica 3500 and we LOVE it! It makes great tasting espresso at the press of a button. We use only distilled water when making our coffee or espresso which should help save on the hardware longevity and at the rate we drink espresso from local coffee houses, this thing should pay for itself rather high price tag long before it wears out and certainly long before it is out of warranty.
If anyone has any recipes they would like to share, PLEASE do!
Thanks!
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View entire thread: hi..i'm having my thesis about services in coffee shops..
Posted by StarBuffs on 2006-10-04 10:39:30 Post Subject: the coffee bar
I hope that these ideas will help you, feel free to email me if you would like some more details...
I am a manager of a cafe, and I also work many of the hours...like many of the small business' here. The most interesting insight that I have is the relationship to a bar and a coffee bar. Now realize that the big boys...with the green dot... really do not fit this category exactly. Manyof the customers that I have are regulars, also very common. They always buy the same thing and I usually can have it ready by the time they get their money out. This makes them feel like they have a place where "everybody knows your name (or drink)" Baristas, those who atcually get to make and serve the coffee/espresso drink, usually have to opportunity to talk to their customers. Many times my counter becomes the place where people can talk about their problems and hardships. They know that I will listen, give help ONLY when asked and provide them with a caring place.
Look into this some more and if you want send me an email if this is something that you would like to hear more about.
BUFF
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Posted by StarBuffs on 2006-10-04 10:39:30 Post Subject: the coffee bar
I hope that these ideas will help you, feel free to email me if you would like some more details...
I am a manager of a cafe, and I also work many of the hours...like many of the small business' here. The most interesting insight that I have is the relationship to a bar and a coffee bar. Now realize that the big boys...with the green dot... really do not fit this category exactly. Manyof the customers that I have are regulars, also very common. They always buy the same thing and I usually can have it ready by the time they get their money out. This makes them feel like they have a place where "everybody knows your name (or drink)" Baristas, those who atcually get to make and serve the coffee/espresso drink, usually have to opportunity to talk to their customers. Many times my counter becomes the place where people can talk about their problems and hardships. They know that I will listen, give help ONLY when asked and provide them with a caring place.
Look into this some more and if you want send me an email if this is something that you would like to hear more about.
BUFF
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View entire thread: Starbucks Double Shot Commercial
Posted by CoffeeLover on 2004-10-01 18:50:52 Post Subject: Starbucks Double Shot Espresso TV Commercial
Does Starbucks Double Shot Espresso drink really do that to you?
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Posted by CoffeeLover on 2004-10-01 18:50:52 Post Subject: Starbucks Double Shot Espresso TV Commercial
Does Starbucks Double Shot Espresso drink really do that to you?
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View entire thread: Name calling: Cafe, Caffe, Coffee Shop, Coffee House?
Posted by lizzy on 2007-08-26 23:25:23 Post Subject:
A lot depends on location too. If you are in a location where people are in the habit of going somewhere for the specific purpose of an espresso or espresso drink or coffee, then the overhead and headache of food and the inspections and expense involved is best avoided. near offices, professional people, etc.
my shop is in New Mexico, and not Santa Fe, the trendy city. Although our area is growing up, it is still far from the kind of urban atmosphere of say, Portland, where there are indy coffee/espresso bars on every block.
I've read much about espresso bars avoiding food if possible. as discussed on an earlier post, I'm considering that. I have around 8-9 employees. most are because of food and baking. if I could find a baker that would bake like I want my stuff, less sugar, no mixes, fresh fruit, etc. I'd do it. right now, Sam's muffins don't sound good to me.
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Posted by lizzy on 2007-08-26 23:25:23 Post Subject:
A lot depends on location too. If you are in a location where people are in the habit of going somewhere for the specific purpose of an espresso or espresso drink or coffee, then the overhead and headache of food and the inspections and expense involved is best avoided. near offices, professional people, etc.
my shop is in New Mexico, and not Santa Fe, the trendy city. Although our area is growing up, it is still far from the kind of urban atmosphere of say, Portland, where there are indy coffee/espresso bars on every block.
I've read much about espresso bars avoiding food if possible. as discussed on an earlier post, I'm considering that. I have around 8-9 employees. most are because of food and baking. if I could find a baker that would bake like I want my stuff, less sugar, no mixes, fresh fruit, etc. I'd do it. right now, Sam's muffins don't sound good to me.
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View entire thread: Opening Day Specials
Posted by cherylann324 on 2007-03-11 13:52:13 Post Subject:
Hi Andrew!
I like your ideas. How about free coffee (espresso drink) for filling out a survey and a coupon for a free muffin (cookie or biscotti) to be redeemed the following week? (The great combo idea!)
I have several ideas planned for promotions, including some kind of student and staff incentive discount cards. Not in the final stages of development yet, though.
This college is in a mid-sized town, surrounded by fast food, fine dining, and a Starbucks. But the traffic getting there and back is so time counsuming that students avoid it whenever they can. There is an on site cafeteria/snack bar that does relatively low business for the college size.
As a former student I can say that I would have LOVED the idea of an easily accessible specialty coffee shop. I hope to open in August, just before fall semester starts and have a promotion the first week of classes.
Of course, it's the quality that will matter the most. But promotion is a super close second!!
Thanks for the ideas! Hope to see some more!!
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Posted by cherylann324 on 2007-03-11 13:52:13 Post Subject:
Hi Andrew!
I like your ideas. How about free coffee (espresso drink) for filling out a survey and a coupon for a free muffin (cookie or biscotti) to be redeemed the following week? (The great combo idea!)
I have several ideas planned for promotions, including some kind of student and staff incentive discount cards. Not in the final stages of development yet, though.
This college is in a mid-sized town, surrounded by fast food, fine dining, and a Starbucks. But the traffic getting there and back is so time counsuming that students avoid it whenever they can. There is an on site cafeteria/snack bar that does relatively low business for the college size.
As a former student I can say that I would have LOVED the idea of an easily accessible specialty coffee shop. I hope to open in August, just before fall semester starts and have a promotion the first week of classes.
Of course, it's the quality that will matter the most. But promotion is a super close second!!
Thanks for the ideas! Hope to see some more!!
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View entire thread: Will other shops raise prices like Starbucks next month?....
Posted by ElPugDiablo on 2006-09-27 11:32:47 Post Subject: Re: Margins......?
Not a trick question. I'm really curious and would like to know.....
How do you figure your "true cost" on served beverages? Do you include and charge off all labor involved in an espresso drink? I honestly felt that "stock and sell" pre packaged items would show a higher true net margin. I'm referring to the painful task of cost accounting where you account for every dollar; where it comes from and where it goes as an expense.
I didn't presume that coffee would be the obvious higher margin item. It's contribution to overall gross profits, I thought, was in the volume?
Best, Al
Not a trick question, but a hard one to answer because each shop is unique. If your barista does nothing but make espresso drink then you should factor his labor cost to espresso drink's margin. In my case, the barista performs other tasks when there is no espresso drinks so it's very hard to factor in labor cost per espress or per cappuccino when I don't know the percentage breakdown per shift that is dedicated to espresso making, and to other tasks. In the same token, I don't factor in cashier's and bar back's cost per brewed coffee, tea, muffin. I don't know how to do that so I just figure my total labor cost per shift is X, and seperate it out from COGS.
I guess you can look at your coffee transactions per day vs. baked goods. Let's say you sold 100 cups of coffee and 30 muffins. If you reduce your coffee price by 5 cents, you have to increase your muffi price by 17 cents just to stay even.
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Posted by ElPugDiablo on 2006-09-27 11:32:47 Post Subject: Re: Margins......?
Not a trick question. I'm really curious and would like to know.....
How do you figure your "true cost" on served beverages? Do you include and charge off all labor involved in an espresso drink? I honestly felt that "stock and sell" pre packaged items would show a higher true net margin. I'm referring to the painful task of cost accounting where you account for every dollar; where it comes from and where it goes as an expense.
I didn't presume that coffee would be the obvious higher margin item. It's contribution to overall gross profits, I thought, was in the volume?
Best, Al
Not a trick question, but a hard one to answer because each shop is unique. If your barista does nothing but make espresso drink then you should factor his labor cost to espresso drink's margin. In my case, the barista performs other tasks when there is no espresso drinks so it's very hard to factor in labor cost per espress or per cappuccino when I don't know the percentage breakdown per shift that is dedicated to espresso making, and to other tasks. In the same token, I don't factor in cashier's and bar back's cost per brewed coffee, tea, muffin. I don't know how to do that so I just figure my total labor cost per shift is X, and seperate it out from COGS.
I guess you can look at your coffee transactions per day vs. baked goods. Let's say you sold 100 cups of coffee and 30 muffins. If you reduce your coffee price by 5 cents, you have to increase your muffi price by 17 cents just to stay even.
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View entire thread: Question for MUDDY CUP
Posted by Coffee Guy on 2006-09-30 20:30:24 Post Subject:
Hey C.P. you've hit the basic nail on the head. This is America. Most that drink espresso type drinks are not really interested in the history of the espresso or the cap. Instead they have mainly been educated by Starbucks or establishments like them and alsterling I'm not stating that this is the absolute truth, but I can say that this is what I've noticed over the years. In today's world, things change, just like traditions change. With that being said, as an owner or operator of a coffee business or espresso based business, you must offer the customer what he or she has grown used to. If they want an espresso drink with flavors, then by all means serve it, if they want an 8oz, 12oz, 16oz, 20oz, or 24oz, then provide that as well. I'm not saying to run right out and increase your inventory to please a few customers, what I am saying is do something to address your customers needs as long as it is within reason. In our wonderful state of Washington you will see all of the sizes I mentioned above, and even more sizes in some places, and those are just the hot drink sizes. Try a few sleeves of the other sizes to see if they take off, you might be surprised if the sales pick up in the larger sizes. Also keep in mind that you make a much better profit in espresso style drinks than you do in the drip coffee.
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Posted by Coffee Guy on 2006-09-30 20:30:24 Post Subject:
Hey C.P. you've hit the basic nail on the head. This is America. Most that drink espresso type drinks are not really interested in the history of the espresso or the cap. Instead they have mainly been educated by Starbucks or establishments like them and alsterling I'm not stating that this is the absolute truth, but I can say that this is what I've noticed over the years. In today's world, things change, just like traditions change. With that being said, as an owner or operator of a coffee business or espresso based business, you must offer the customer what he or she has grown used to. If they want an espresso drink with flavors, then by all means serve it, if they want an 8oz, 12oz, 16oz, 20oz, or 24oz, then provide that as well. I'm not saying to run right out and increase your inventory to please a few customers, what I am saying is do something to address your customers needs as long as it is within reason. In our wonderful state of Washington you will see all of the sizes I mentioned above, and even more sizes in some places, and those are just the hot drink sizes. Try a few sleeves of the other sizes to see if they take off, you might be surprised if the sales pick up in the larger sizes. Also keep in mind that you make a much better profit in espresso style drinks than you do in the drip coffee.
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View entire thread: Iced coffee drink Ideas
Posted by Davec on 2007-07-31 17:43:26 Post Subject:
Bit of a misnomer, since there's no steamed milk. On second thought, who says the 'latte' in espresso latte has to be steamed?
Anyway, one of the benefits of escaping the UK over the summer, is that you get a real summer. And this summer was one to escape, as many of you are aware. What with 30 and 32 degrees today and forecast for the rest of the week, I got to reading the iced-espresso drink threads going on our american bretheren forums, and decided, what the hell. Had no chocolate sauce to speak of, so I dribbled some honey into the bottom of a wide glass beaker, something that you wouldn't do too badly pouring scotch into. Pour a double espresso onto that, so as to melt the honey. This is the first time I've pulled a shot into an unheated cup. Wince a little looking at how good the pour looked and wonder if youre wasting such a great looking shot. Add 3 or four large ice cubes. Top up with whole milk, and stir carefully.
Delicious. Strong (not too much milk). Cold. Lovely.
Especially when its 30 degrees outside and clear skies.
(Sorry UK/netherlands guys
)
The above was posted on my forum recently and it looks a winner to me.
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Posted by Davec on 2007-07-31 17:43:26 Post Subject:
Bit of a misnomer, since there's no steamed milk. On second thought, who says the 'latte' in espresso latte has to be steamed?
Anyway, one of the benefits of escaping the UK over the summer, is that you get a real summer. And this summer was one to escape, as many of you are aware. What with 30 and 32 degrees today and forecast for the rest of the week, I got to reading the iced-espresso drink threads going on our american bretheren forums, and decided, what the hell. Had no chocolate sauce to speak of, so I dribbled some honey into the bottom of a wide glass beaker, something that you wouldn't do too badly pouring scotch into. Pour a double espresso onto that, so as to melt the honey. This is the first time I've pulled a shot into an unheated cup. Wince a little looking at how good the pour looked and wonder if youre wasting such a great looking shot. Add 3 or four large ice cubes. Top up with whole milk, and stir carefully.
Delicious. Strong (not too much milk). Cold. Lovely.
Especially when its 30 degrees outside and clear skies.
(Sorry UK/netherlands guys
)The above was posted on my forum recently and it looks a winner to me.
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View entire thread: Speciality Coffee Vending Business Thoughts
Posted by tastylildrink on 2006-11-15 12:01:57 Post Subject: My Bad, let me clarify...
Thank you for your reply. I believe I need to explain better. I’m sorry but I rambled on quite a bit in my first segment so it’s easy to loose my question.
Let me try again without so much rambling. The idea I was thinking of was installing a single espresso machine that I would purchase into businesses like deli’s, business offices, and office complexes. Much like a coffee vending business except I would use super automatic espresso machines instead of plain ole pour over bunn coffee makers. The deli or business office owner would not have to buy or pay for these machines from me, rather using the drink counter built into the machines, I would bill the deli owner or merchant the $1.00 per drink. If I could place 10 machines into 10 deli’s, business offices, etc., and each machine dispensed just 25 drinks each day, 5 days per week, 4 weeks per month, I could net over $3700 per month. This is the business idea I wanted to see if anyone had any comments on. My thinking is I currently work in a 16 story bank building. The deli on the first floor does not have espresso, and I really dislike drip, which is all that is available in our office. I would easily pay $3.00 to go down the elevator, and get a quality espresso drink to take back to my little cubicle. Ideas, suggestions, draw-backs?
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Posted by tastylildrink on 2006-11-15 12:01:57 Post Subject: My Bad, let me clarify...
Thank you for your reply. I believe I need to explain better. I’m sorry but I rambled on quite a bit in my first segment so it’s easy to loose my question.
Let me try again without so much rambling. The idea I was thinking of was installing a single espresso machine that I would purchase into businesses like deli’s, business offices, and office complexes. Much like a coffee vending business except I would use super automatic espresso machines instead of plain ole pour over bunn coffee makers. The deli or business office owner would not have to buy or pay for these machines from me, rather using the drink counter built into the machines, I would bill the deli owner or merchant the $1.00 per drink. If I could place 10 machines into 10 deli’s, business offices, etc., and each machine dispensed just 25 drinks each day, 5 days per week, 4 weeks per month, I could net over $3700 per month. This is the business idea I wanted to see if anyone had any comments on. My thinking is I currently work in a 16 story bank building. The deli on the first floor does not have espresso, and I really dislike drip, which is all that is available in our office. I would easily pay $3.00 to go down the elevator, and get a quality espresso drink to take back to my little cubicle. Ideas, suggestions, draw-backs?
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View entire thread: Speciality Coffee Vending Business Thoughts
Posted by cafemakers on 2006-11-15 14:10:59 Post Subject: Re: My Bad, let me clarify...
Thank you for your reply. I believe I need to explain better. I’m sorry but I rambled on quite a bit in my first segment so it’s easy to loose my question.
Let me try again without so much rambling. The idea I was thinking of was installing a single espresso machine that I would purchase into businesses like deli’s, business offices, and office complexes. Much like a coffee vending business except I would use super automatic espresso machines instead of plain ole pour over bunn coffee makers. The deli or business office owner would not have to buy or pay for these machines from me, rather using the drink counter built into the machines, I would bill the deli owner or merchant the $1.00 per drink. If I could place 10 machines into 10 deli’s, business offices, etc., and each machine dispensed just 25 drinks each day, 5 days per week, 4 weeks per month, I could net over $3700 per month. This is the business idea I wanted to see if anyone had any comments on. My thinking is I currently work in a 16 story bank building. The deli on the first floor does not have espresso, and I really dislike drip, which is all that is available in our office. I would easily pay $3.00 to go down the elevator, and get a quality espresso drink to take back to my little cubicle. Ideas, suggestions, draw-backs?
Although a nice idea, I suspect that the true cost of this business model and capital required to get underway would be prohibitive. By the time that you consider the cost of commercial superauto equipment that will perform reliably per location, water treatment, installation (plus the installation of 220v service, water line and drain), on-site marketing, service calls and routine maintenence, each site would need to produce a decent volume of business to become profitable - at such volumes, I would expect these locations to operate their own coffee bars or license a program from Starbucks or others.
How much capital do you have to invest into your concept?
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Posted by cafemakers on 2006-11-15 14:10:59 Post Subject: Re: My Bad, let me clarify...
Thank you for your reply. I believe I need to explain better. I’m sorry but I rambled on quite a bit in my first segment so it’s easy to loose my question.
Let me try again without so much rambling. The idea I was thinking of was installing a single espresso machine that I would purchase into businesses like deli’s, business offices, and office complexes. Much like a coffee vending business except I would use super automatic espresso machines instead of plain ole pour over bunn coffee makers. The deli or business office owner would not have to buy or pay for these machines from me, rather using the drink counter built into the machines, I would bill the deli owner or merchant the $1.00 per drink. If I could place 10 machines into 10 deli’s, business offices, etc., and each machine dispensed just 25 drinks each day, 5 days per week, 4 weeks per month, I could net over $3700 per month. This is the business idea I wanted to see if anyone had any comments on. My thinking is I currently work in a 16 story bank building. The deli on the first floor does not have espresso, and I really dislike drip, which is all that is available in our office. I would easily pay $3.00 to go down the elevator, and get a quality espresso drink to take back to my little cubicle. Ideas, suggestions, draw-backs?
Although a nice idea, I suspect that the true cost of this business model and capital required to get underway would be prohibitive. By the time that you consider the cost of commercial superauto equipment that will perform reliably per location, water treatment, installation (plus the installation of 220v service, water line and drain), on-site marketing, service calls and routine maintenence, each site would need to produce a decent volume of business to become profitable - at such volumes, I would expect these locations to operate their own coffee bars or license a program from Starbucks or others.
How much capital do you have to invest into your concept?
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View entire thread: Will other shops raise prices like Starbucks next month?....
Posted by alsterling on 2006-09-26 20:04:34 Post Subject: Margins......?
Not a trick question. I'm really curious and would like to know.....
How do you figure your "true cost" on served beverages? Do you include and charge off all labor involved in an espresso drink? I honestly felt that "stock and sell" pre packaged items would show a higher true net margin. I'm referring to the painful task of cost accounting where you account for every dollar; where it comes from and where it goes as an expense.
I didn't presume that coffee would be the obvious higher margin item. It's contribution to overall gross profits, I thought, was in the volume?
Best, Al
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Posted by alsterling on 2006-09-26 20:04:34 Post Subject: Margins......?
Not a trick question. I'm really curious and would like to know.....
How do you figure your "true cost" on served beverages? Do you include and charge off all labor involved in an espresso drink? I honestly felt that "stock and sell" pre packaged items would show a higher true net margin. I'm referring to the painful task of cost accounting where you account for every dollar; where it comes from and where it goes as an expense.
I didn't presume that coffee would be the obvious higher margin item. It's contribution to overall gross profits, I thought, was in the volume?
Best, Al
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View entire thread: European cafes versus American
Posted by coffee_addicted on 2008-07-06 16:14:51 Post Subject:
Are we not comparing apples to oranges when we compare American Cafe''s to European Cafe''s. Even though they are the same consept they are quite different. the European Cafe''s have been around for hundreds if not thousands of years and American''s are new to the espresso drink idea. We grew up on pretty much instant or perked coffee. I think what works in the European Cafe will not always work here in America and the reverse probably holds true. I still find people here that think a good cup of coffee consist of 2 tablespoons of grounds to a pot of water or one tea bag makes 4 cups of tea. LOL we are getting better but we are not there yet. Just my 2 cents.
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Posted by coffee_addicted on 2008-07-06 16:14:51 Post Subject:
Are we not comparing apples to oranges when we compare American Cafe''s to European Cafe''s. Even though they are the same consept they are quite different. the European Cafe''s have been around for hundreds if not thousands of years and American''s are new to the espresso drink idea. We grew up on pretty much instant or perked coffee. I think what works in the European Cafe will not always work here in America and the reverse probably holds true. I still find people here that think a good cup of coffee consist of 2 tablespoons of grounds to a pot of water or one tea bag makes 4 cups of tea. LOL we are getting better but we are not there yet. Just my 2 cents.
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View entire thread: I've got an idea-I'd like some input from the experts!
Posted by ddent4 on 2004-10-29 12:19:04 Post Subject:
Please do some serious reading!! I briefly read some of your comments, and it sounds like your about to become another supplier that doesn't really "get it". There is NO way you can become self-employed by the end of the year, it takes years to become a great roaster and only months to ruin the product "we" should be roasting. If your only drinking one espresso drink in the morning and 8 oz. of some other coffee in two weeks, you have no passion. Stick with your daily job.
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Posted by ddent4 on 2004-10-29 12:19:04 Post Subject:
Please do some serious reading!! I briefly read some of your comments, and it sounds like your about to become another supplier that doesn't really "get it". There is NO way you can become self-employed by the end of the year, it takes years to become a great roaster and only months to ruin the product "we" should be roasting. If your only drinking one espresso drink in the morning and 8 oz. of some other coffee in two weeks, you have no passion. Stick with your daily job.
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View entire thread: Starbucks Goes Auto
Posted by bergzy on 2005-08-28 03:16:27 Post Subject:
as with all things...
there are good and bad traits that go along with anything.
the good thing about automation is that IF the tech set the auto machine up properly, it will give a consistent espresso 'almost' all the time.
this means that there is less operator error, less waste, less overhead and esp...less 'skilled' training (ie less $$$ spent on training).
the bad thing is that one is unable to ask for a custom coffee/espresso drink, inflexible to the things one can do because of less training in the finer points in barista-ship and the inflexibility of the machine itself, less knowledge on finer points on what the one in ten (or less) customer wants.
i remember when starbucks was fully manual and got very inconsistent coffees/espresso's. some were great and some were not so good. it came down to the barista. it is hard to keep a barista for a long time if they are being paid slightly above min wage.
with automation, i am not saying that where they are now is better or worse but it definitely is inevitable when a company reaches this size: they must grapple with consistency.
go into any fast food chain like mcdonalds and you will get a very consistent burger. i never worked in one but i peek in the back and see that the burgers are all set on timers or something. all the 'cook' has to do is flip them. each burger gets exactly the same amount of condiments from a premeasured squirt gun with the only inconsistent thing is the size of the pickle slices. in fact, go into any mcdonalds and you will see more people taking your money than people in the back 'cooking'. i remember as a kid that it was the opposite.
when i am on the road in the middle of nowhere, i usually will head to a mcdonalds because i know what i will be getting. i am not saying that it is good, i am saying that i know what i will be getting. i have been ill too many times going into a questionable eating establishment only to be sitting on the toilet for many hours after.
this is the same thing that is happening to starbuck's. it cant be helped. it is the wave of the giant corporation disguising itself as the small local corner coffee shop.
if i really want a wicked cup of cap or latte, i head over to little italy, chat with the guy behind the counter (who speaks good english with a very heavy italian accent) and enjoy HIS art of making me HIS rendition of his art.
if i want what i truly like, i make it myself at home on my espresso machine, drip, press etc that i know like the back of my hand.
if i want to hang with my friends outside or need a quick fix on the road, i go to starbucks.
if i am at home and need a quick fix, i drop a k cup in my keurig and brew a hassle free CONSISTENT cup of java in 30 seconds.
hmmm, it's 1 am for me...sounds like a good time for a one pull espresso with two drops of honey!
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Posted by bergzy on 2005-08-28 03:16:27 Post Subject:
as with all things...
there are good and bad traits that go along with anything.
the good thing about automation is that IF the tech set the auto machine up properly, it will give a consistent espresso 'almost' all the time.
this means that there is less operator error, less waste, less overhead and esp...less 'skilled' training (ie less $$$ spent on training).
the bad thing is that one is unable to ask for a custom coffee/espresso drink, inflexible to the things one can do because of less training in the finer points in barista-ship and the inflexibility of the machine itself, less knowledge on finer points on what the one in ten (or less) customer wants.
i remember when starbucks was fully manual and got very inconsistent coffees/espresso's. some were great and some were not so good. it came down to the barista. it is hard to keep a barista for a long time if they are being paid slightly above min wage.
with automation, i am not saying that where they are now is better or worse but it definitely is inevitable when a company reaches this size: they must grapple with consistency.
go into any fast food chain like mcdonalds and you will get a very consistent burger. i never worked in one but i peek in the back and see that the burgers are all set on timers or something. all the 'cook' has to do is flip them. each burger gets exactly the same amount of condiments from a premeasured squirt gun with the only inconsistent thing is the size of the pickle slices. in fact, go into any mcdonalds and you will see more people taking your money than people in the back 'cooking'. i remember as a kid that it was the opposite.
when i am on the road in the middle of nowhere, i usually will head to a mcdonalds because i know what i will be getting. i am not saying that it is good, i am saying that i know what i will be getting. i have been ill too many times going into a questionable eating establishment only to be sitting on the toilet for many hours after.
this is the same thing that is happening to starbuck's. it cant be helped. it is the wave of the giant corporation disguising itself as the small local corner coffee shop.
if i really want a wicked cup of cap or latte, i head over to little italy, chat with the guy behind the counter (who speaks good english with a very heavy italian accent) and enjoy HIS art of making me HIS rendition of his art.
if i want what i truly like, i make it myself at home on my espresso machine, drip, press etc that i know like the back of my hand.
if i want to hang with my friends outside or need a quick fix on the road, i go to starbucks.
if i am at home and need a quick fix, i drop a k cup in my keurig and brew a hassle free CONSISTENT cup of java in 30 seconds.
hmmm, it's 1 am for me...sounds like a good time for a one pull espresso with two drops of honey!
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View entire thread: la marzocca scandal
Posted by phaelon56 on 2004-10-15 15:55:30 Post Subject:
I don't sell espresso machines and have no agenda but I love espresso, drink it every day, read and research it and make it a point to seek out cafes wherever I visit. Go to the leading independent coffee houses and espresso cafes in the US - the ones that are widely regarded as being on the cutting edge in terms of drink quality, consistency, innovation etc. You'll find la Marzocco's in either all of them or nearly every single one.
Cimbali, Conti, Rio, Astoria (same machines as Rio) and others are solid respectable companies that make high quality equipment. The big difference (which is apparently available in one Conti machine as well) is the double boiler system.
The water is NOT "double boiled". The ideal temperature for brewing espresso is generally considered to be 199 to 203 degrees F (depending on tastes and bean type). Steam boilers operate well over the 212 F boling point of water in order to build adequate pressure. When you use steam or draw off hot water for Americano's it causes more cold or room temp water, sometimes a substantial amount, to be drawn into the steam boiler to be heated. You'll always get steam but the heat exchanger tube that passes the brew boiler water through to heat it will be subjected to wided temperature variations.
Temp fluctuations mean the results are less consistent and often not as good. If the HX (heat exchanger) mahcien has been idel for awhile the water temp for brewing may be too hot. If you draw many shots in succession it may be too cold. Dual bolier mahcines have a spearate brew bolr that is designed to stay at the right brewing temp all the time and only small amounst of water are drawn off per shot, therefore the temperature is more stable.
I can't speak to the availability of parts and support for brands other than La Marzocco but I've been doing repair work on them now for about three or four months and their customer service and support has been outstanding. My job is doing back line customer support for networkign products and I've done various service related jobs for years - ESI is really, really good at what they do.
As for used/refurbished machines.... if you have the skills or aptitude to do repair and maintenance work yourself they can save you lots of money. Otherwise it's a good idea to consider buying a new machine.
Go to the Barista's Guild Forum of the SCAA web site and pose this same question. That's where a lot of active industry pro's post and discuss things on-line. You'll find an overwhelming consensus there in favor of La Marzocco.
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Posted by phaelon56 on 2004-10-15 15:55:30 Post Subject:
I don't sell espresso machines and have no agenda but I love espresso, drink it every day, read and research it and make it a point to seek out cafes wherever I visit. Go to the leading independent coffee houses and espresso cafes in the US - the ones that are widely regarded as being on the cutting edge in terms of drink quality, consistency, innovation etc. You'll find la Marzocco's in either all of them or nearly every single one.
Cimbali, Conti, Rio, Astoria (same machines as Rio) and others are solid respectable companies that make high quality equipment. The big difference (which is apparently available in one Conti machine as well) is the double boiler system.
The water is NOT "double boiled". The ideal temperature for brewing espresso is generally considered to be 199 to 203 degrees F (depending on tastes and bean type). Steam boilers operate well over the 212 F boling point of water in order to build adequate pressure. When you use steam or draw off hot water for Americano's it causes more cold or room temp water, sometimes a substantial amount, to be drawn into the steam boiler to be heated. You'll always get steam but the heat exchanger tube that passes the brew boiler water through to heat it will be subjected to wided temperature variations.
Temp fluctuations mean the results are less consistent and often not as good. If the HX (heat exchanger) mahcien has been idel for awhile the water temp for brewing may be too hot. If you draw many shots in succession it may be too cold. Dual bolier mahcines have a spearate brew bolr that is designed to stay at the right brewing temp all the time and only small amounst of water are drawn off per shot, therefore the temperature is more stable.
I can't speak to the availability of parts and support for brands other than La Marzocco but I've been doing repair work on them now for about three or four months and their customer service and support has been outstanding. My job is doing back line customer support for networkign products and I've done various service related jobs for years - ESI is really, really good at what they do.
As for used/refurbished machines.... if you have the skills or aptitude to do repair and maintenance work yourself they can save you lots of money. Otherwise it's a good idea to consider buying a new machine.
Go to the Barista's Guild Forum of the SCAA web site and pose this same question. That's where a lot of active industry pro's post and discuss things on-line. You'll find an overwhelming consensus there in favor of La Marzocco.
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View entire thread: Flavoring coffee
Posted by phaelon56 on 2004-10-15 13:34:31 Post Subject:
Call me a stick in the mud (many have) but I'll stick with just using flavor syrups to add to the liquid coffee or espresso drink after it's brewed. There are so many issues with flavored coffee....
- artificial aftertaste to the flavor
- adds flavor to the grinder
- if you're using airpots or carafes it flavors them and they need serious cleaning before regular coffee is used in them
- leaves flavor residue in the brewing equipment
I know this doesn't address the issue of satisfying retail or online customers who want to buy "flavored coffee" but that's where the process of educating the specialty coffee consumer comes in. If we don't do it no one else will.
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Posted by phaelon56 on 2004-10-15 13:34:31 Post Subject:
Call me a stick in the mud (many have) but I'll stick with just using flavor syrups to add to the liquid coffee or espresso drink after it's brewed. There are so many issues with flavored coffee....
- artificial aftertaste to the flavor
- adds flavor to the grinder
- if you're using airpots or carafes it flavors them and they need serious cleaning before regular coffee is used in them
- leaves flavor residue in the brewing equipment
I know this doesn't address the issue of satisfying retail or online customers who want to buy "flavored coffee" but that's where the process of educating the specialty coffee consumer comes in. If we don't do it no one else will.
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View entire thread: what is the difference between coffee, espresso, latte, etc?
Posted by dsal on 2004-09-28 07:33:22 Post Subject: Breve
Before, you mentioned "Brevé Any milk based Espresso drink using semi-skimmed milk." So if Breve is with half and half, then what is the former called? (just curious)
Thanks,
dsal
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Posted by dsal on 2004-09-28 07:33:22 Post Subject: Breve
Before, you mentioned "Brevé Any milk based Espresso drink using semi-skimmed milk." So if Breve is with half and half, then what is the former called? (just curious)
Thanks,
dsal
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View entire thread: what is the difference between coffee, espresso, latte, etc?
Posted by topher on 2004-04-08 09:54:27 Post Subject:
Espresso:
A small cup of coffee brew individually by water pressure process, with a portion of grind coffee weighting between 5 to 7 grams. The amount of water brewed can vary from 1oz to 3oz. Your coarse of coffee will be grind consequently
Cappuccino:
The standard should be 1/3 of espresso, 1/3 of steamed milk, 1/3 frothed milk.
Latte:
Add steamed milk to your espresso, there is no standard depending where are in the US, some makes a double, some a triple; factors like the quality of coffee, the degree of roasting, the extraction of the brew and other are the???? Coffee, may very between 10 and 14 grams, also known as double.
Café Latte:
Espresso combined with a liberal amount of foamy steamed milk.
Café au Lait:
French for coffee with milk – it consists of equal portions of steamed milk and fresh brewed coffee.
Macchiato:
An Espresso with a dollop of steamed milk foam on top.
Con Panna:
An Espresso with a dollop of whipped cream on top.
Americano:
An Espresso in a coffee cup filled with hot water.
Café Mocha:
Chocolate with Espresso and steamed milk topped with whipped cream.
Coffee Lingo,
Learn to speak coffee!!
Barista Expert Espresso bartender / waiter
Brevé Any milk based Espresso drink using semi-skimmed milk
Con Panna With cream
Crema Dense golden brown foam found on Espresso - indication of freshness
Demitasse Small Espresso cup, holding 2 - 3 oz coffee
Double Two shots of coffee
Double Cupping Two takeaway cups inside each other to prevent burning hands
Double Fun Flavoring the coffee and the milk
Dry No steamed milk (just foamed milk)
Foamless No foamed milk
Grande Large size 16 oz cup
Latte Milk
Lungo Means long and refers to a long pull of Espresso
Macchiato Marked or spotted
Quad
Four shots of coffee
Short
8 oz cup
Skinny
Semi skimmed milk
Tall Tall glass or tumbler 12 oz in size
Triple Three shots of coffee
Wet Steamed milk (no foamed milk)
Whipless No whipped cream
With room
Cup not completely filled, leaving room for cream
With wings Take away packaging with handles
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Posted by topher on 2004-04-08 09:54:27 Post Subject:
Espresso:
A small cup of coffee brew individually by water pressure process, with a portion of grind coffee weighting between 5 to 7 grams. The amount of water brewed can vary from 1oz to 3oz. Your coarse of coffee will be grind consequently
Cappuccino:
The standard should be 1/3 of espresso, 1/3 of steamed milk, 1/3 frothed milk.
Latte:
Add steamed milk to your espresso, there is no standard depending where are in the US, some makes a double, some a triple; factors like the quality of coffee, the degree of roasting, the extraction of the brew and other are the???? Coffee, may very between 10 and 14 grams, also known as double.
Café Latte:
Espresso combined with a liberal amount of foamy steamed milk.
Café au Lait:
French for coffee with milk – it consists of equal portions of steamed milk and fresh brewed coffee.
Macchiato:
An Espresso with a dollop of steamed milk foam on top.
Con Panna:
An Espresso with a dollop of whipped cream on top.
Americano:
An Espresso in a coffee cup filled with hot water.
Café Mocha:
Chocolate with Espresso and steamed milk topped with whipped cream.
Coffee Lingo,
Learn to speak coffee!!
Barista Expert Espresso bartender / waiter
Brevé Any milk based Espresso drink using semi-skimmed milk
Con Panna With cream
Crema Dense golden brown foam found on Espresso - indication of freshness
Demitasse Small Espresso cup, holding 2 - 3 oz coffee
Double Two shots of coffee
Double Cupping Two takeaway cups inside each other to prevent burning hands
Double Fun Flavoring the coffee and the milk
Dry No steamed milk (just foamed milk)
Foamless No foamed milk
Grande Large size 16 oz cup
Latte Milk
Lungo Means long and refers to a long pull of Espresso
Macchiato Marked or spotted
Quad
Four shots of coffee
Short
8 oz cup
Skinny
Semi skimmed milk
Tall Tall glass or tumbler 12 oz in size
Triple Three shots of coffee
Wet Steamed milk (no foamed milk)
Whipless No whipped cream
With room
Cup not completely filled, leaving room for cream
With wings Take away packaging with handles
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View entire thread: Recipe to make Starbucks White chocolate moca
Posted by serrab on 2006-10-12 16:27:08 Post Subject:
As an independent barista, why is everyone so gaga over Starbucks!!! We around here in Northeastern WI fel that Starbucks is very bitter and high priced.
help support your local coffee shop and forget Starbucks!!!
Agree! We were vacationing in upstate NY recently and took a day trip to Manchester, VT. When looking for a coffee house we stumbled across a place called Simple CoffeeWorks. My hubby, a coffee purist, had their Simple Mudd, a bold strong coffee. I had a Carmel Latte. I must say it was the BEST carmel espresso drink I have ever had and that is saying a lot! We enjoyed it so much we stopped back after several hours of sightseeing and shopping and had another round. Woohoo for the little guy!
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Posted by serrab on 2006-10-12 16:27:08 Post Subject:
As an independent barista, why is everyone so gaga over Starbucks!!! We around here in Northeastern WI fel that Starbucks is very bitter and high priced.
help support your local coffee shop and forget Starbucks!!!
Agree! We were vacationing in upstate NY recently and took a day trip to Manchester, VT. When looking for a coffee house we stumbled across a place called Simple CoffeeWorks. My hubby, a coffee purist, had their Simple Mudd, a bold strong coffee. I had a Carmel Latte. I must say it was the BEST carmel espresso drink I have ever had and that is saying a lot! We enjoyed it so much we stopped back after several hours of sightseeing and shopping and had another round. Woohoo for the little guy!
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View entire thread: What are you drinking?
Posted by topher on 2003-10-07 13:07:47 Post Subject:
Sumatra rocks!! It is probably one of the heaviest bodied coffees! It is very low in acidity....tintinnet..I am going to send you some Guatemalans when I get back from vacation..be back around early november..sorry I would send it earlier but I have butt loads of coffee to roast so I can leave for a week. I want you to keep an eye out for more complex coffees...think you will get into it! Me personally I like differnt coffees for different times...will go deeper into it later...need sleep...have to work an overnight tonight...we are getting 2 count em 2 new espresso machines for the shop tonight! Oh one more thing...tried the new jolt espresso today..a cola espresso drink....man....what a rush!! Taste like rum and coke though
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Posted by topher on 2003-10-07 13:07:47 Post Subject:
Sumatra rocks!! It is probably one of the heaviest bodied coffees! It is very low in acidity....tintinnet..I am going to send you some Guatemalans when I get back from vacation..be back around early november..sorry I would send it earlier but I have butt loads of coffee to roast so I can leave for a week. I want you to keep an eye out for more complex coffees...think you will get into it! Me personally I like differnt coffees for different times...will go deeper into it later...need sleep...have to work an overnight tonight...we are getting 2 count em 2 new espresso machines for the shop tonight! Oh one more thing...tried the new jolt espresso today..a cola espresso drink....man....what a rush!! Taste like rum and coke though
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View entire thread: Welcome, Introduce Yourself!
Posted by Kahvi on 2006-12-18 20:05:24 Post Subject:
Hi, I've been lurking here off and on for a few months, but I thought it was time to register and contribute directly.
I enjoy my coffee, but I'm not hyper-caffeinated or a coffee snob. As per Canadian law, I enjoy a good cup of Timmy Ho's (it's right next to "thou must play hockey" - check it if you don't believe me), but I also enjoy the occasional frou-frou espresso drink.
Oh wait, I'm enough of a coffee snob to get annoyed when people say "expresso" instead of "espresso". Or does that make me a language snob?
I'm moving to a small town with one coffee shop (other than the legally mandated Tim Horton's chain presence) that I'm told is rarely open. It sounds like there might be an opportunity for some healthy competition. As a result, I've become increasingly interested in the idea of opening up a mobile espresso van-type thing.
And so now I've come to pick the big brains here.
Cheers.
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Posted by Kahvi on 2006-12-18 20:05:24 Post Subject:
Hi, I've been lurking here off and on for a few months, but I thought it was time to register and contribute directly.
I enjoy my coffee, but I'm not hyper-caffeinated or a coffee snob. As per Canadian law, I enjoy a good cup of Timmy Ho's (it's right next to "thou must play hockey" - check it if you don't believe me), but I also enjoy the occasional frou-frou espresso drink.
Oh wait, I'm enough of a coffee snob to get annoyed when people say "expresso" instead of "espresso". Or does that make me a language snob?
I'm moving to a small town with one coffee shop (other than the legally mandated Tim Horton's chain presence) that I'm told is rarely open. It sounds like there might be an opportunity for some healthy competition. As a result, I've become increasingly interested in the idea of opening up a mobile espresso van-type thing.
And so now I've come to pick the big brains here.
Cheers.
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