View entire thread: Let's compare the sales of pure espresso to the whole sale
Posted by pstam on 2005-05-10 21:10:31 Post Subject: Let's compare the sales of pure espresso to the whole sale
Let's compare the sales of pure espresso to the whole sale of coffee in cups, where only espresso, ristretto, espresso doppio are included. Not count caffee americano nor hammerhead coffee, or called red eye or black eye.
For our figures, it is as the following dataand graph.
http://www.coffeegeek.com/images/16860/161x200/PBBsales.gif
or refer to
http://www.coffeegeek.com/forums/espresso/general/127158?Page=4
If anyone is interested in it, please post your data here.
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Posted by pstam on 2005-05-10 21:10:31 Post Subject: Let's compare the sales of pure espresso to the whole sale
Let's compare the sales of pure espresso to the whole sale of coffee in cups, where only espresso, ristretto, espresso doppio are included. Not count caffee americano nor hammerhead coffee, or called red eye or black eye.
For our figures, it is as the following dataand graph.
http://www.coffeegeek.com/images/16860/161x200/PBBsales.gif
or refer to
http://www.coffeegeek.com/forums/espresso/general/127158?Page=4
If anyone is interested in it, please post your data here.
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View entire thread: Frappe!!!
Posted by dans on 2006-11-10 06:30:20 Post Subject: frappé, Greek-style
The Greek-style frappé does not get its sensationally creamy foam through the addition of pectin, cream, ice cream, ice, or any thickener. It is instead created by shaking a dense solution of instant coffee and very little water. The fine bubbles are created by the surfactants (surface active agents) in coffee. Instant coffee, which is brewed coffee with most of its moisture either air-dried or freeze-dried out, lets you add back a tiny amount of water, therefore creating a solution richer in surfactant proteins than even the richest espresso ristretto. The finished frappé looks like a milkshake, yet the iced coffee itself flows easily through the thinnest of straw. You can find a recipe at http://www.frappenation.com/recipes.htmlhttp://www.frappenation.com/cream.jpg
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Posted by dans on 2006-11-10 06:30:20 Post Subject: frappé, Greek-style
The Greek-style frappé does not get its sensationally creamy foam through the addition of pectin, cream, ice cream, ice, or any thickener. It is instead created by shaking a dense solution of instant coffee and very little water. The fine bubbles are created by the surfactants (surface active agents) in coffee. Instant coffee, which is brewed coffee with most of its moisture either air-dried or freeze-dried out, lets you add back a tiny amount of water, therefore creating a solution richer in surfactant proteins than even the richest espresso ristretto. The finished frappé looks like a milkshake, yet the iced coffee itself flows easily through the thinnest of straw. You can find a recipe at http://www.frappenation.com/recipes.htmlhttp://www.frappenation.com/cream.jpg
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View entire thread: Best Drink Menu for a shop?
Posted by pstam on 2005-02-05 12:05:09 Post Subject:
Haha, yeah, it'd be good if someone would make them for me. Give me some free time. I can't find that thread you mentioned...mind pointing me to it? Thanks.
If you mention about the coffee drinks, I would provide you with our menu for it. It is from Kaffa Cafe, a brand name of our coffee business for China.
Classical Coffee
Daily's coffee, one of your drip coffee or a specified one
possible choices of other drip coffee
espresso, as standard
espresso double
espresso ristretto
hammerhead
Caffe Americano
Flavoured Coffee
Caffe Latte
Cappuccino
Caffe con Panne, or Melange
Coffee Mocha
Caffe Romano
and more for other choices
Iced Coffee
Kaffa Ice-coffee, special on by Kaffa Cafe (you can make your own)
Iced Caffe Latte
Iced Cappuccino
Iced Coffee Mocha
Kaffa Ice-mandarin Coffee
and more for other choices
Besides coffee, you can put anything more you want.
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Posted by pstam on 2005-02-05 12:05:09 Post Subject:
Haha, yeah, it'd be good if someone would make them for me. Give me some free time. I can't find that thread you mentioned...mind pointing me to it? Thanks.
If you mention about the coffee drinks, I would provide you with our menu for it. It is from Kaffa Cafe, a brand name of our coffee business for China.
Classical Coffee
Daily's coffee, one of your drip coffee or a specified one
possible choices of other drip coffee
espresso, as standard
espresso double
espresso ristretto
hammerhead
Caffe Americano
Flavoured Coffee
Caffe Latte
Cappuccino
Caffe con Panne, or Melange
Coffee Mocha
Caffe Romano
and more for other choices
Iced Coffee
Kaffa Ice-coffee, special on by Kaffa Cafe (you can make your own)
Iced Caffe Latte
Iced Cappuccino
Iced Coffee Mocha
Kaffa Ice-mandarin Coffee
and more for other choices
Besides coffee, you can put anything more you want.
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View entire thread: Extraction Time Question
Posted by ElPugDiablo on 2004-12-15 13:55:01 Post Subject:
bt, please clarify your point for me. If you use a 14 gram double basket to pull two shots, you then serve one and chill the other, your customer is really getting 7 gram for the 1 oz shot you served, you just like the water distribution of the double basket better. Okay, I understand your point so far. But if you use a 21 gram triple basket to pull a double shots (2 oz), now you are using 10.5 gram for each 1 oz shot. Doesn't that alter the flavor between a single and a double? In another word, if I order 2 cups of espresso ristretto, one for me and one for my wife, you will use the 14 gram basket, but if I order a double espresso just for me, you will use the 21 gram triple basket?
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Posted by ElPugDiablo on 2004-12-15 13:55:01 Post Subject:
bt, please clarify your point for me. If you use a 14 gram double basket to pull two shots, you then serve one and chill the other, your customer is really getting 7 gram for the 1 oz shot you served, you just like the water distribution of the double basket better. Okay, I understand your point so far. But if you use a 21 gram triple basket to pull a double shots (2 oz), now you are using 10.5 gram for each 1 oz shot. Doesn't that alter the flavor between a single and a double? In another word, if I order 2 cups of espresso ristretto, one for me and one for my wife, you will use the 14 gram basket, but if I order a double espresso just for me, you will use the 21 gram triple basket?
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