View entire thread: GREAT DEAL ON BUSINESS STARTER!!
Posted by scottworth on 2006-08-03 15:33:26 Post Subject: GREAT DEAL ON BUSINESS STARTER!!
Coffee van for sale. Sell anything from your favorite hot and cold coffee drinks and much more. Create your coffee drinks just the way YOU like them!!! Anyone interested please e-mail located in southern california area. Price and travel reasonable and negotiable.
Back to top | view poster's profile
Posted by scottworth on 2006-08-03 15:33:26 Post Subject: GREAT DEAL ON BUSINESS STARTER!!
Coffee van for sale. Sell anything from your favorite hot and cold coffee drinks and much more. Create your coffee drinks just the way YOU like them!!! Anyone interested please e-mail located in southern california area. Price and travel reasonable and negotiable.
Back to top | view poster's profile
View entire thread: Favored Coffee Drinks @ Coffee Shops
Posted by CoffeeLover on 2003-11-20 11:12:50 Post Subject: Favored Coffee Drinks @ Coffee Shops
I'd like to see some stats of the people who come into the shops of their favorite coffee drinks. Could be a style of coffee, espresso, coffee drink, or specialty drink.
Example output:
60% Regular Coffee
20% Decaf Coffee
10% Iced Coffee Drinks
- 5% Ice Blended Mocha
- 5% Iced Coffee
5% Tea
5% Soda
- 1% Dr. Pepper
- 2% Bawls
- 2% Coke
Back to top | view poster's profile
Posted by CoffeeLover on 2003-11-20 11:12:50 Post Subject: Favored Coffee Drinks @ Coffee Shops
I'd like to see some stats of the people who come into the shops of their favorite coffee drinks. Could be a style of coffee, espresso, coffee drink, or specialty drink.
Example output:
60% Regular Coffee
20% Decaf Coffee
10% Iced Coffee Drinks
- 5% Ice Blended Mocha
- 5% Iced Coffee
5% Tea
5% Soda
- 1% Dr. Pepper
- 2% Bawls
- 2% Coke
Back to top | view poster's profile
View entire thread: Canned Japanese Iced Coffee Drinks
Posted by Andre on 2005-05-26 12:09:07 Post Subject: Canned Japanese Iced Coffee Drinks
Does anyone know the name of the manufacturer of any canned Japenese Iced Coffee drinks that come in a regular 11.5 oz. can the size of a regular can of Coke. I am a vending machine operator searching for 11.5 canned iced Asian coffee drinks that would fit in my vending machines. Taiwan's Hello Boss cans are a half inch too tall. Has anyone heard or tasted the Japanese brand Nisimoto?
Sincerely,
Andre
Back to top | view poster's profile
Posted by Andre on 2005-05-26 12:09:07 Post Subject: Canned Japanese Iced Coffee Drinks
Does anyone know the name of the manufacturer of any canned Japenese Iced Coffee drinks that come in a regular 11.5 oz. can the size of a regular can of Coke. I am a vending machine operator searching for 11.5 canned iced Asian coffee drinks that would fit in my vending machines. Taiwan's Hello Boss cans are a half inch too tall. Has anyone heard or tasted the Japanese brand Nisimoto?
Sincerely,
Andre
Back to top | view poster's profile
View entire thread: barista need in advice
Posted by edmond on 2006-02-07 09:49:40 Post Subject: barista need in advice
Hallow my name is Eduard and I am barista and I to take part in CCI’s Work and Travel Program it will give me the opportunity to work in united States during summer 2006.I working for one year as barista in the one of the biggest coffee house nets in Moscow .And I am looking for barista job in USA for this summer. It will be very interesting and important for me like barista, to practice myself in American coffee house. And get a new knowledge in making specialty coffee drinks and to now more about coffee. Who can tell the name or may be e-mail (web site) coffee house where can work international student like barista?
for advices edye@list.ru
Back to top | view poster's profile
Posted by edmond on 2006-02-07 09:49:40 Post Subject: barista need in advice
Hallow my name is Eduard and I am barista and I to take part in CCI’s Work and Travel Program it will give me the opportunity to work in united States during summer 2006.I working for one year as barista in the one of the biggest coffee house nets in Moscow .And I am looking for barista job in USA for this summer. It will be very interesting and important for me like barista, to practice myself in American coffee house. And get a new knowledge in making specialty coffee drinks and to now more about coffee. Who can tell the name or may be e-mail (web site) coffee house where can work international student like barista?
for advices
edye@list.ru
Back to top | view poster's profile
View entire thread: Newly opened coffee shop
Posted by Coffeefirst on 2004-04-06 11:40:18 Post Subject: Newly opened coffee shop
Hello there,
My name is Thomas Pedersen I would like to invite you to visit our newly opened coffee shop, CoffeeFirstâ„¢.
We proudly offer a quality selection of Gourmet Coffees, including Organic and Decaf, Exotic Imported Teas, Rich Cocoas, Flavored Syrups (including Sugar Free), Gourmet Candies and Coffee Samplers.
Whether you enjoy the rich unique taste of the truly aromatic Jamaican Blue Mountain (considered the best in the world) or the sharp wine, almost tangy flavor of the Ethiopia Longberry (grown in the famous Harrar region where Coffee very well may have originated) our selections are sure to delight even the most discriminating of Coffee Connoisseurs. Please take a few moments to see for yourself...
http://www.coffeefirst.com/members/s.aspx?s=Danishbean
Our Imported Teas are of the highest quality and are loose leafed. Next to plain water, tea and coffee is the Worlds most popular beverages. We offer a variety of Teas, including Jasmine Chinese Tea, bright cup mixed w/ivory flowers of jasmine lending a subtle perfume. Also, our Russian 'Caravan' Tea, superior quality blended with Lapsang Souchong: a black tea steeped in rich tradition.
Ah, the delicious flavors of Cocoa! Sweet Ground Chocolate Cocoa; Ghirardelli Chocolate grinds only the finest cocoa beans from around the world to make this deliciously rich and versatile cocoa. Use it in all your sweet creations from coffee drinks, to hot chocolate, to brownies and frostings. White Ground Chocolate, Ghirardelli's sweet ground White Chocolate offers a rich and complex white chocolate flavor, whether you're using it to make white mochas or white hot chocolates.
Now, here is sure to be a favorite, whether as a gift or for those of us with an undeniable sweet tooth... Gourmet Candies! Tuxedo Beans, Espresso beans covered in dark and white chocolate. Or, perhaps Cappuccino Almonds, large California Almonds double-dipped in Cappuccino flavored chocolate.
Don’t forget the Organic Coffees.. Fair Trade Central America Beneficio, Organic Bolivian 'Colonial Carnavi', Organic French Roast and more!
Our prices are competitive, Customer Satisfaction is Guaranteed. CoffeeFirstâ„¢ guarantees quality and freshness.
All this and more, delivered right to your door. We welcome you to visit our Beautiful shop of CoffeeFirstâ„¢.
http://www.coffeefirst.com/members/s.aspx?s=Danishbean
Thank you,
Thomas Pedersen
coffeefirst_tom@yahoo.dk
Back to top | view poster's profile
Posted by Coffeefirst on 2004-04-06 11:40:18 Post Subject: Newly opened coffee shop
Hello there,
My name is Thomas Pedersen I would like to invite you to visit our newly opened coffee shop, CoffeeFirstâ„¢.
We proudly offer a quality selection of Gourmet Coffees, including Organic and Decaf, Exotic Imported Teas, Rich Cocoas, Flavored Syrups (including Sugar Free), Gourmet Candies and Coffee Samplers.
Whether you enjoy the rich unique taste of the truly aromatic Jamaican Blue Mountain (considered the best in the world) or the sharp wine, almost tangy flavor of the Ethiopia Longberry (grown in the famous Harrar region where Coffee very well may have originated) our selections are sure to delight even the most discriminating of Coffee Connoisseurs. Please take a few moments to see for yourself...
http://www.coffeefirst.com/members/s.aspx?s=Danishbean
Our Imported Teas are of the highest quality and are loose leafed. Next to plain water, tea and coffee is the Worlds most popular beverages. We offer a variety of Teas, including Jasmine Chinese Tea, bright cup mixed w/ivory flowers of jasmine lending a subtle perfume. Also, our Russian 'Caravan' Tea, superior quality blended with Lapsang Souchong: a black tea steeped in rich tradition.
Ah, the delicious flavors of Cocoa! Sweet Ground Chocolate Cocoa; Ghirardelli Chocolate grinds only the finest cocoa beans from around the world to make this deliciously rich and versatile cocoa. Use it in all your sweet creations from coffee drinks, to hot chocolate, to brownies and frostings. White Ground Chocolate, Ghirardelli's sweet ground White Chocolate offers a rich and complex white chocolate flavor, whether you're using it to make white mochas or white hot chocolates.
Now, here is sure to be a favorite, whether as a gift or for those of us with an undeniable sweet tooth... Gourmet Candies! Tuxedo Beans, Espresso beans covered in dark and white chocolate. Or, perhaps Cappuccino Almonds, large California Almonds double-dipped in Cappuccino flavored chocolate.
Don’t forget the Organic Coffees.. Fair Trade Central America Beneficio, Organic Bolivian 'Colonial Carnavi', Organic French Roast and more!
Our prices are competitive, Customer Satisfaction is Guaranteed. CoffeeFirstâ„¢ guarantees quality and freshness.
All this and more, delivered right to your door. We welcome you to visit our Beautiful shop of CoffeeFirstâ„¢.
http://www.coffeefirst.com/members/s.aspx?s=Danishbean
Thank you,
Thomas Pedersen
coffeefirst_tom@yahoo.dk
Back to top | view poster's profile
View entire thread: Is this rust?!?
Posted by dsal on 2004-07-27 15:13:47 Post Subject: Is this rust?!?
OK, here is the story. I got hooked on the yummy coffee drinks several years ago, and thought, hey, how 'bout buying a cappucino machine? A Krups one was on sale and I bought it. No, it is not pump driven....I just bought it because it said it made espresso, etc. 
Of course, at first I was excited to have this. After using it awhile and never quite getting the "knack" of making the foamed milk, I thought it was just operator error. <gg> After doing a little digging, I realized that it might not only be operator error, but also the machine.
We cannot afford a super espresso machine at this time. And, I actually don't mind coffee that is made with a plain ol' drip coffee maker (please, no groans), but I just love the foamed milk on the drinks from Paneras or Starbucks, etc. So, I brought out my Krups machine, after not using it for about 9 months, and decided to try my hand again just at foaming the milk. I reviewed a post written to me about how to do this, so I gave it a whirl.
Much to my horror!!!!, little particles came spewing out of the frothing nozzle. They looked like little bits of.....I don't even know. Sort of like when you turn on a faucet that hadn't been used in awhile? (I have been compulsive about keeping the nozzle end clean; I remove the tip and wash it out thoroughly after every use, and do the same with the little rubber thing that goes on top of the metal nozzle.) But could the stainless steel have corroded somewhere in the arm of the frothing part?
I waited until the particle spewing was done. Thought all was ok, and then steamed up my milk, and everything looked fine. I turned off the machine. Then, I thought, maybe I should blast out that steam arm one more time, since water is still remaining in the tank. Blasted it, and
HORRORS!
more particles came out. (Oh, goodness, what was in that frothed milk I just drank????)
What is this???? What should I do with this machine. (Remember, be nice, can't afford a $$$$$ one at this time...if you say "dump it," that means I do without. )
Thanks,
dsal
Back to top | view poster's profile
Posted by dsal on 2004-07-27 15:13:47 Post Subject: Is this rust?!?
OK, here is the story. I got hooked on the yummy coffee drinks several years ago, and thought, hey, how 'bout buying a cappucino machine? A Krups one was on sale and I bought it. No, it is not pump driven....I just bought it because it said it made espresso, etc. Of course, at first I was excited to have this. After using it awhile and never quite getting the "knack" of making the foamed milk, I thought it was just operator error. <gg> After doing a little digging, I realized that it might not only be operator error, but also the machine.
We cannot afford a super espresso machine at this time. And, I actually don't mind coffee that is made with a plain ol' drip coffee maker (please, no groans), but I just love the foamed milk on the drinks from Paneras or Starbucks, etc. So, I brought out my Krups machine, after not using it for about 9 months, and decided to try my hand again just at foaming the milk. I reviewed a post written to me about how to do this, so I gave it a whirl.
Much to my horror!!!!, little particles came spewing out of the frothing nozzle. They looked like little bits of.....I don't even know. Sort of like when you turn on a faucet that hadn't been used in awhile? (I have been compulsive about keeping the nozzle end clean; I remove the tip and wash it out thoroughly after every use, and do the same with the little rubber thing that goes on top of the metal nozzle.) But could the stainless steel have corroded somewhere in the arm of the frothing part?
I waited until the particle spewing was done. Thought all was ok, and then steamed up my milk, and everything looked fine. I turned off the machine. Then, I thought, maybe I should blast out that steam arm one more time, since water is still remaining in the tank. Blasted it, and
HORRORS!
more particles came out. (Oh, goodness, what was in that frothed milk I just drank????)
What is this???? What should I do with this machine. (Remember, be nice, can't afford a $$$$$ one at this time...if you say "dump it," that means I do without. )
Thanks,
dsal
Back to top | view poster's profile
View entire thread: PR: Training at the 2008 Kona Coffee Cultural Festival
Posted by cafemakers on 2008-10-03 02:28:26 Post Subject: PR: Training at the 2008 Kona Coffee Cultural Festival
KAILUA KONA, HI–(Marketwire - October 02, 2008) - Espresso training, coffee roaster training, a farm tour and a new professional coffee tasting class will be held ahead of this year’s Kona Coffee Cultural Festival on the Big Island.
The Hawaii Coffee Training Workshop series sponsored by the Kona Pacific Farmers Cooperative includes two new programs for 2008: an advanced espresso class and a coffee cupping workshop that instructs coffee tasting to rigorous international standards.
Nov. 3 - Advanced Profile Roasting led by Paul Thornton, roastmaster and green coffee buyer for Coffee Bean International, licensed Q grader and board member of the Specialty Coffee Association of America. This roasting workshop is designed for experienced coffee roasters and will instruct attendees to use proven techniques that enhance the quality and consistency of coffee roasting.
Nov. 4 - Coffee Farm & Mill Tour of local cooperative plantations. Put on your hiking shoes and walk through fields, pick coffee cherries and meet local farmers!
Nov. 5 - Beginning Espresso led by Andrew Hetzel, president of Hawaii-based Cafemakers, board member of the World Barista Championship and Hawaii’s only resident Q Grader. This barista training workshop will introduce novice baristas to fundamental concepts of espresso extraction, espresso tasting and espresso machine operation.
Nov. 6 - Advanced Espresso, also led by Andrew Hetzel. This workshop continues with advanced hands-on activities and exercises that improve barista skill and the flavor of specialty coffee drinks.
Nov. 7 - Cupper’s Training: An introduction to professional coffee cupping using the Coffee Quality Institute Q Grading system. Participants will learn to objectively evaluate coffee flavor and overall quality.
Classes will be held from 9:30 AM to 3:30 PM at the Hale Halawai center on Ali’i Drive in Kona for a fee of $225 per training workshop and $99 for the farm tour. Class sizes are limited and advance registration is required. For more information or to register, contact the Kona Pacific Farmers Cooperative at (808) 328-2411 or visit www.kpfc.com.
About the Kona Coffee Cultural Festival
The 38th Annual Kona Coffee Cultural Festival celebrates Hawaii’s 180-year coffee tradition from November 7 - 16, 2008. Enjoy nearly 50 Festival events including contests, tastings, ethnic foods, parades, a scholarship pageant, farm tours, art exhibits, an outdoor concert and more! For more information about the Festival, visit www.konacoffeefest.com.
About the Kona Pacific Farmers Cooperative
Known as the oldest and largest coffee cooperative in the United States, the Kona Pacific Farmers Cooperative has been continuously processing coffee since 1910. The coop offers education events for industry professionals and free daily tours of coffee operations for consumers. For more information, visit the KPFC website at www.kpfc.com.
Back to top | view poster's profile
Posted by cafemakers on 2008-10-03 02:28:26 Post Subject: PR: Training at the 2008 Kona Coffee Cultural Festival
KAILUA KONA, HI–(Marketwire - October 02, 2008) - Espresso training, coffee roaster training, a farm tour and a new professional coffee tasting class will be held ahead of this year’s Kona Coffee Cultural Festival on the Big Island.
The Hawaii Coffee Training Workshop series sponsored by the Kona Pacific Farmers Cooperative includes two new programs for 2008: an advanced espresso class and a coffee cupping workshop that instructs coffee tasting to rigorous international standards.
Nov. 3 - Advanced Profile Roasting led by Paul Thornton, roastmaster and green coffee buyer for Coffee Bean International, licensed Q grader and board member of the Specialty Coffee Association of America. This roasting workshop is designed for experienced coffee roasters and will instruct attendees to use proven techniques that enhance the quality and consistency of coffee roasting.
Nov. 4 - Coffee Farm & Mill Tour of local cooperative plantations. Put on your hiking shoes and walk through fields, pick coffee cherries and meet local farmers!
Nov. 5 - Beginning Espresso led by Andrew Hetzel, president of Hawaii-based Cafemakers, board member of the World Barista Championship and Hawaii’s only resident Q Grader. This barista training workshop will introduce novice baristas to fundamental concepts of espresso extraction, espresso tasting and espresso machine operation.
Nov. 6 - Advanced Espresso, also led by Andrew Hetzel. This workshop continues with advanced hands-on activities and exercises that improve barista skill and the flavor of specialty coffee drinks.
Nov. 7 - Cupper’s Training: An introduction to professional coffee cupping using the Coffee Quality Institute Q Grading system. Participants will learn to objectively evaluate coffee flavor and overall quality.
Classes will be held from 9:30 AM to 3:30 PM at the Hale Halawai center on Ali’i Drive in Kona for a fee of $225 per training workshop and $99 for the farm tour. Class sizes are limited and advance registration is required. For more information or to register, contact the Kona Pacific Farmers Cooperative at (808) 328-2411 or visit www.kpfc.com.
About the Kona Coffee Cultural Festival
The 38th Annual Kona Coffee Cultural Festival celebrates Hawaii’s 180-year coffee tradition from November 7 - 16, 2008. Enjoy nearly 50 Festival events including contests, tastings, ethnic foods, parades, a scholarship pageant, farm tours, art exhibits, an outdoor concert and more! For more information about the Festival, visit www.konacoffeefest.com.
About the Kona Pacific Farmers Cooperative
Known as the oldest and largest coffee cooperative in the United States, the Kona Pacific Farmers Cooperative has been continuously processing coffee since 1910. The coop offers education events for industry professionals and free daily tours of coffee operations for consumers. For more information, visit the KPFC website at www.kpfc.com.
Back to top | view poster's profile
View entire thread: Forum Reoganziztion
Posted by demetri on 2006-08-15 12:21:40 Post Subject: Forum Reoganziztion
Here's a suggestion that I received about reorganizing the forum
Hello Demetri,
I've given some thought to a new logical order of the discussion groups on this forum, organized under "Consumer" and "Professional" headings; here are my suggested topics (not in any order):
Consumer
- Coffee Discussion
Discussion of coffee types and preparation techniques. Coffees from around the world; which is your favorite?
- Consumer Machines
Discussion of equipment suited for home or office coffee service use.
- Home Roasting
Green coffees, where to buy them and how to roast them at home.
- Coffee Drinks and Recipes
Hot and cold coffee drinks - discuss your favorite recipes and signature drinks.
- Coffee Shop Reviews and Recommendations
Visited a good coffee shop lately; let us know!
Professional
- Careers
Job posting and jobs wanted in the coffee profession; retail baristas, roasters, and management positions.
Coffee Reviews
Reviews and discussions of coffee blends and single origin varietals - no advertising permitted.
- Commercial Machines
Discussions of equipment suited for commercial use only, as in a coffee shop, restaurant or other place of business.
- Starting and Running a Coffee Shop
Thinking of starting a coffee shop or looking for ideas to improve? This is your place.
- Coffee Roasting
Forum for professional coffee roasters to discuss craft and tools.
- Industry Events
Upcoming tradeshows, competitions and company events. Discussions of what is happening in the industry and where to find CoffeeForums members in person.
- Buy & Sell Marketplace
Want to buy? Want to sell? Shameless plug of your product or service? This is the place.
In addition, I recommend that it may at sometime in the future be beneficial to introduce regional discussion boards a.l.a. CoffeeGeek for members in specific areas of the world to communicate about local events with each other. I think that the CG version breaks down the world into too many categories and is therefore confusing; will give this some thought.
I'd love to get some feedback from all the moderators on this.
Demetri
Back to top | view poster's profile
Posted by demetri on 2006-08-15 12:21:40 Post Subject: Forum Reoganziztion
Here's a suggestion that I received about reorganizing the forum
Hello Demetri,
I've given some thought to a new logical order of the discussion groups on this forum, organized under "Consumer" and "Professional" headings; here are my suggested topics (not in any order):
Consumer
- Coffee Discussion
Discussion of coffee types and preparation techniques. Coffees from around the world; which is your favorite?
- Consumer Machines
Discussion of equipment suited for home or office coffee service use.
- Home Roasting
Green coffees, where to buy them and how to roast them at home.
- Coffee Drinks and Recipes
Hot and cold coffee drinks - discuss your favorite recipes and signature drinks.
- Coffee Shop Reviews and Recommendations
Visited a good coffee shop lately; let us know!
Professional
- Careers
Job posting and jobs wanted in the coffee profession; retail baristas, roasters, and management positions.
Coffee Reviews
Reviews and discussions of coffee blends and single origin varietals - no advertising permitted.
- Commercial Machines
Discussions of equipment suited for commercial use only, as in a coffee shop, restaurant or other place of business.
- Starting and Running a Coffee Shop
Thinking of starting a coffee shop or looking for ideas to improve? This is your place.
- Coffee Roasting
Forum for professional coffee roasters to discuss craft and tools.
- Industry Events
Upcoming tradeshows, competitions and company events. Discussions of what is happening in the industry and where to find CoffeeForums members in person.
- Buy & Sell Marketplace
Want to buy? Want to sell? Shameless plug of your product or service? This is the place.
In addition, I recommend that it may at sometime in the future be beneficial to introduce regional discussion boards a.l.a. CoffeeGeek for members in specific areas of the world to communicate about local events with each other. I think that the CG version breaks down the world into too many categories and is therefore confusing; will give this some thought.
I'd love to get some feedback from all the moderators on this.
Demetri
Back to top | view poster's profile
View entire thread: One of the evidence to see the quality of your espresso!
Posted by pstam on 2005-04-03 12:38:39 Post Subject: One of the evidence to see the quality of your espresso!
I would announce my point here first, that I would not offend any of the friends here.
As we are coming here not for hearing good words only, even if any one like to hear it, but for getting our brewing skills improved to have a better taste of espresso.
Also, as I used to be in a scientific atmosphere, we prefer to hear the trueth more than a good word because we have to go further, never stopped somewhere.
What I would like to talk about in the following is only to know the trueth, not anything else. If we were wrong, we would know it earlier, not years later. Otherwise, we waste too much time for nothing.
------------------------------------------- ------------------------------------------
As one of the general understanding about the real taste of espresso in Italy, I would believe that espresso should be tasted very well. Otherwise, there is no reason why so many Italian like it. It seems that Italian people are not used to disturb nor hurt themselves by something too much bitter, because they like very good food. In fact, nobody would do it to themselves.
If the espresso in the local area is averaged good, the people there tend to like it. As we know in Italy. While for other area, if the espresso is not so good, sometimes not even drinkable, the people will never like it. I do not know how you understand it, but this is really my understanding.
From other post, I saw in some coffee shop, the sale of espresso is only about 2-3% of the total sale of coffee drinks. After I saw it, I would like to get some data from our shops.
This evening, I collected the data from one of our franchised coffee service, which is an Italian restaurant and Bar, and found that the espresso including the double and ristretto, not hammerhead or red eye, takes 14.0% of the total sale of coffee drinks. It is the data from 28 Feb. to 30 Mar. because the data for 31st is not available yet. (I counted in terms of cups, not the value because the prices is different anywhere)
I do not mean that it means something definitely, but maybe make some sense.
I would hear your comments about it, and if possible, any similar data from any other coffee shops.
Thanks in advance.
http://www.coffeegeek.com/images/15678/207x200/kaffa_analysis.jpg
Back to top | view poster's profile
Posted by pstam on 2005-04-03 12:38:39 Post Subject: One of the evidence to see the quality of your espresso!
I would announce my point here first, that I would not offend any of the friends here.
As we are coming here not for hearing good words only, even if any one like to hear it, but for getting our brewing skills improved to have a better taste of espresso.
Also, as I used to be in a scientific atmosphere, we prefer to hear the trueth more than a good word because we have to go further, never stopped somewhere.
What I would like to talk about in the following is only to know the trueth, not anything else. If we were wrong, we would know it earlier, not years later. Otherwise, we waste too much time for nothing.
------------------------------------------- ------------------------------------------
As one of the general understanding about the real taste of espresso in Italy, I would believe that espresso should be tasted very well. Otherwise, there is no reason why so many Italian like it. It seems that Italian people are not used to disturb nor hurt themselves by something too much bitter, because they like very good food. In fact, nobody would do it to themselves.
If the espresso in the local area is averaged good, the people there tend to like it. As we know in Italy. While for other area, if the espresso is not so good, sometimes not even drinkable, the people will never like it. I do not know how you understand it, but this is really my understanding.
From other post, I saw in some coffee shop, the sale of espresso is only about 2-3% of the total sale of coffee drinks. After I saw it, I would like to get some data from our shops.
This evening, I collected the data from one of our franchised coffee service, which is an Italian restaurant and Bar, and found that the espresso including the double and ristretto, not hammerhead or red eye, takes 14.0% of the total sale of coffee drinks. It is the data from 28 Feb. to 30 Mar. because the data for 31st is not available yet. (I counted in terms of cups, not the value because the prices is different anywhere)
I do not mean that it means something definitely, but maybe make some sense.
I would hear your comments about it, and if possible, any similar data from any other coffee shops.
Thanks in advance.
http://www.coffeegeek.com/images/15678/207x200/kaffa_analysis.jpg
Back to top | view poster's profile
View entire thread: Mobile Espresso Units
Posted by Halverson on 2004-03-26 15:20:56 Post Subject: Mobile Espresso Units
I worked at a place that was serviced by a mobile espresso van. Brought very expensive coffee drinks and a standard array of over-priced donuts, rolls and cupcakes three or more times a week. Always about mid-morning. Staff treated it as a coffee break. They offered coffee drinks with frappucino, fattening sauces and so on. The woman who ran it was very friendly - I think that's key - to make a special connection with your regular customers. The woman ran it for years although the coffee itself left much to be desired.
DH
Back to top | view poster's profile
Posted by Halverson on 2004-03-26 15:20:56 Post Subject: Mobile Espresso Units
I worked at a place that was serviced by a mobile espresso van. Brought very expensive coffee drinks and a standard array of over-priced donuts, rolls and cupcakes three or more times a week. Always about mid-morning. Staff treated it as a coffee break. They offered coffee drinks with frappucino, fattening sauces and so on. The woman who ran it was very friendly - I think that's key - to make a special connection with your regular customers. The woman ran it for years although the coffee itself left much to be desired.
DH
Back to top | view poster's profile
View entire thread: Please Help With Measurements
Posted by wowcoffee on 2008-08-18 22:20:35 Post Subject: Please Help With Measurements
Please help. Is the below measurements the standard for coffee shops?
Espresso Shots:
1. 7-9 grams (1 espresso) = 1.5 ounces
2. 14 grams (2 espresso) = 2 – 2.5 ounces
3. 18-20 grams (3 espresso) = 3 – 3.5 ounces
4. 1 coffee pound (454 grams) = 65 single espresso shots
Using the above measurements, to make a 12oz, 16oz, and 20oz (Mocha, Lattes, etc.) coffee drinks:
1. 1 shot + 10 ounces milk = 12oz
2. 2 shots + 14 ounces milk = 16oz
3. 3 shots + 16 ounces milk = 20oz
Please correct my measurements if wrong, especially the milk measurements to make a coffee drink.
Thank you.
Back to top | view poster's profile
Posted by wowcoffee on 2008-08-18 22:20:35 Post Subject: Please Help With Measurements
Please help. Is the below measurements the standard for coffee shops?
Espresso Shots:
1. 7-9 grams (1 espresso) = 1.5 ounces
2. 14 grams (2 espresso) = 2 – 2.5 ounces
3. 18-20 grams (3 espresso) = 3 – 3.5 ounces
4. 1 coffee pound (454 grams) = 65 single espresso shots
Using the above measurements, to make a 12oz, 16oz, and 20oz (Mocha, Lattes, etc.) coffee drinks:
1. 1 shot + 10 ounces milk = 12oz
2. 2 shots + 14 ounces milk = 16oz
3. 3 shots + 16 ounces milk = 20oz
Please correct my measurements if wrong, especially the milk measurements to make a coffee drink.
Thank you.
Back to top | view poster's profile
View entire thread: Please Help With Measurements
Posted by CCafe on 2008-08-19 01:02:33 Post Subject: Re: Please Help With Measurements
Please help. Is the below measurements the standard for coffee shops?
Espresso Shots:
1. 7-9 grams (1 espresso) = 1.5 ounces
2. 14 grams (2 espresso) = 2 – 2.5 ounces
3. 18-20 grams (3 espresso) = 3 – 3.5 ounces
4. 1 coffee pound (454 grams) = 65 single espresso shots
Using the above measurements, to make a 12oz, 16oz, and 20oz (Mocha, Lattes, etc.) coffee drinks:
1. 1 shot + 10 ounces milk = 12oz
2. 2 shots + 14 ounces milk = 16oz
3. 3 shots + 16 ounces milk = 20oz
Please correct my measurements if wrong, especially the milk measurements to make a coffee drink.
Thank you.
http://www.coffeeforums.com/viewtopic.php?t=7163
1 pound in theory or unless your using an automated espresso grinder such as a Azkoyen will give you 64 single shots. An Azkoyen will weigh out the grounds before each shot is dosed in to the portafilter. But the problem lies in how accurate it the machine is. Don't want to dive to deeply in the matter but to make it simple your going to have waste and you might only be able to produce in the high 50 to maybe even 60 single espresso's.
All your cups are going to be shorter on milk then you listed. You need room for the syrup as well as any toppings you might apply to the drink. Remember you still have to get the lid on if it is a to go drink.
Back to top | view poster's profile
Posted by CCafe on 2008-08-19 01:02:33 Post Subject: Re: Please Help With Measurements
Please help. Is the below measurements the standard for coffee shops?
Espresso Shots:
1. 7-9 grams (1 espresso) = 1.5 ounces
2. 14 grams (2 espresso) = 2 – 2.5 ounces
3. 18-20 grams (3 espresso) = 3 – 3.5 ounces
4. 1 coffee pound (454 grams) = 65 single espresso shots
Using the above measurements, to make a 12oz, 16oz, and 20oz (Mocha, Lattes, etc.) coffee drinks:
1. 1 shot + 10 ounces milk = 12oz
2. 2 shots + 14 ounces milk = 16oz
3. 3 shots + 16 ounces milk = 20oz
Please correct my measurements if wrong, especially the milk measurements to make a coffee drink.
Thank you.
http://www.coffeeforums.com/viewtopic.php?t=7163
1 pound in theory or unless your using an automated espresso grinder such as a Azkoyen will give you 64 single shots. An Azkoyen will weigh out the grounds before each shot is dosed in to the portafilter. But the problem lies in how accurate it the machine is. Don't want to dive to deeply in the matter but to make it simple your going to have waste and you might only be able to produce in the high 50 to maybe even 60 single espresso's.
All your cups are going to be shorter on milk then you listed. You need room for the syrup as well as any toppings you might apply to the drink. Remember you still have to get the lid on if it is a to go drink.
Back to top | view poster's profile
View entire thread: Making \"Recipes\" Easier
Posted by JF1973 on 2007-06-26 15:24:24 Post Subject: Making \"Recipes\" Easier
I''m helping a family member out. I''m now, running a coffee shop she just opened and well, while I still can''t get the boss to order an espresso machine I have found a way to make iced coffee drinks using cold brewed coffee. I was a bit hesitant at first but the testers I''ve had try out the drinks love it so, it must taste alright (I''m not a big fan of cold coffee).
I was wondering one thing though, I can measure the syrups using a speed pour but, I''m dying for a day off. So, do the pumps measure accurately or, do I need to buy a bartenders measure (a double-sided pony/jigger shotglass) to make it easy?
Thanks Y''all,
James P.
Back to top | view poster's profile
Posted by JF1973 on 2007-06-26 15:24:24 Post Subject: Making \"Recipes\" Easier
I''m helping a family member out. I''m now, running a coffee shop she just opened and well, while I still can''t get the boss to order an espresso machine I have found a way to make iced coffee drinks using cold brewed coffee. I was a bit hesitant at first but the testers I''ve had try out the drinks love it so, it must taste alright (I''m not a big fan of cold coffee).
I was wondering one thing though, I can measure the syrups using a speed pour but, I''m dying for a day off. So, do the pumps measure accurately or, do I need to buy a bartenders measure (a double-sided pony/jigger shotglass) to make it easy?
Thanks Y''all,
James P.
Back to top | view poster's profile
View entire thread: Types of coffee
Posted by madamegooseberry on 2006-06-09 10:01:43 Post Subject: Types of coffee
Me again! I keep reading folks' questions about coffee types. I've never had green coffee but it looks interesting.
Do you use different types of beans for different types of coffee drinks? Can you find one bean and just use it exclusively? Or would having more than one type of bean give flavor variety?
Back to top | view poster's profile
Posted by madamegooseberry on 2006-06-09 10:01:43 Post Subject: Types of coffee
Me again! I keep reading folks' questions about coffee types. I've never had green coffee but it looks interesting.Do you use different types of beans for different types of coffee drinks? Can you find one bean and just use it exclusively? Or would having more than one type of bean give flavor variety?
Back to top | view poster's profile
View entire thread: Designing a menu.. Can someone enlighten me please?
Posted by Dawn & Steve on 2007-11-05 06:33:25 Post Subject: Designing a menu.. Can someone enlighten me please?
Hello! My husband and i are starting an espresso bar in a downtown neighborhood, close to area bussiness'' and new apartments. We went from having specialty coffee drinks and pastry - people giving us advice, to have Paninis and soups and salads, which equal $$$ but really didn''t want to get into that aspect of it all. Can i have some opinions from other barista''s please. i''m starting to have panic attacks......food or no food. We have only 650 sq ft to work with.Which we had to do a build out of a handicap bathroom, so even less than that.I will be awaiting anyone advice...Thanks!
Back to top | view poster's profile
Posted by Dawn & Steve on 2007-11-05 06:33:25 Post Subject: Designing a menu.. Can someone enlighten me please?
Hello! My husband and i are starting an espresso bar in a downtown neighborhood, close to area bussiness'' and new apartments. We went from having specialty coffee drinks and pastry - people giving us advice, to have Paninis and soups and salads, which equal $$$ but really didn''t want to get into that aspect of it all. Can i have some opinions from other barista''s please. i''m starting to have panic attacks......food or no food. We have only 650 sq ft to work with.Which we had to do a build out of a handicap bathroom, so even less than that.I will be awaiting anyone advice...Thanks!
Back to top | view poster's profile
View entire thread: Goodbye Alex Fisenko
Posted by cafemakers on 2007-01-25 13:31:06 Post Subject: Goodbye Alex Fisenko
I'm sad to report that Alex Fisenko has passed; he was quite a character in the business and will be missed.
FOR IMMEDIATE RELEASE
Cuppy's Coffee Will Miss Alex Fisenko: 'Godfather Of Specialty Coffee'
Fort Walton Beach, FL (January 23, 2007) Alex Fisenko, the specialty coffee industry's top espresso consultant, passed away January 21, 2007.
Alex was known in the coffee industry as the 'godfather of espresso'. His focus was to bring knowledge and attention to detail to aspiring coffee minded entrepreneurs. Alex will be remembered for his seminars and training programs including 'Espresso Business Success'. His expertise and passion for the specialty coffee business has helped thousands of entrepreneurs and corporate companies realize their dreams of success.
Many coffee shops and companies like Cuppy's Coffee adapted the Fisenko training method in their stores and continue to model the style, principles and procedures taught by Alex.
"Alex Fisenko was a pioneer in the industry, a mentor and a friend. Much of the success of Cuppy's Coffee was made possible by using Alex's training methods and his understanding of consumer wants and needs," said Janice Baker, director of training.
Alex Fisenko started serving up great espresso back in 1969 in Berkley, Ca. Owning several shops of his own and consulting for numerous individuals and companies, Fisenko helped pioneer a little known concept here in the United States, the specialty coffee industry. Today there are thousands of coffee shops that serve espresso based coffee drinks in America and Canada that have benefited from Alex's teachings.
"This is a great loss to the specialty coffee industry." Baker said. "All that knew Alex and learned from him will miss him."
Our heartfelt wishes go out to the Fisenko family and friends. All of us here at Cuppy's Coffee will miss you, Alex Fisenko...
Back to top | view poster's profile
Posted by cafemakers on 2007-01-25 13:31:06 Post Subject: Goodbye Alex Fisenko
I'm sad to report that Alex Fisenko has passed; he was quite a character in the business and will be missed.
FOR IMMEDIATE RELEASE
Cuppy's Coffee Will Miss Alex Fisenko: 'Godfather Of Specialty Coffee'
Fort Walton Beach, FL (January 23, 2007) Alex Fisenko, the specialty coffee industry's top espresso consultant, passed away January 21, 2007.
Alex was known in the coffee industry as the 'godfather of espresso'. His focus was to bring knowledge and attention to detail to aspiring coffee minded entrepreneurs. Alex will be remembered for his seminars and training programs including 'Espresso Business Success'. His expertise and passion for the specialty coffee business has helped thousands of entrepreneurs and corporate companies realize their dreams of success.
Many coffee shops and companies like Cuppy's Coffee adapted the Fisenko training method in their stores and continue to model the style, principles and procedures taught by Alex.
"Alex Fisenko was a pioneer in the industry, a mentor and a friend. Much of the success of Cuppy's Coffee was made possible by using Alex's training methods and his understanding of consumer wants and needs," said Janice Baker, director of training.
Alex Fisenko started serving up great espresso back in 1969 in Berkley, Ca. Owning several shops of his own and consulting for numerous individuals and companies, Fisenko helped pioneer a little known concept here in the United States, the specialty coffee industry. Today there are thousands of coffee shops that serve espresso based coffee drinks in America and Canada that have benefited from Alex's teachings.
"This is a great loss to the specialty coffee industry." Baker said. "All that knew Alex and learned from him will miss him."
Our heartfelt wishes go out to the Fisenko family and friends. All of us here at Cuppy's Coffee will miss you, Alex Fisenko...
Back to top | view poster's profile
View entire thread: Budget for build out, equipment and fixtures
Posted by marcshia on 2008-08-09 11:31:37 Post Subject: Budget for build out, equipment and fixtures
Hello,
I am still working on the budget for the coffee shop, and I'd like to have an idea of how much should I spend in build out, equipment and fixtures, for an area of 1,500 sq/ft, with a menu that includes besides the coffee drinks, smoothies, gelato, panini, and baked goods.
M.S.
Back to top | view poster's profile
Posted by marcshia on 2008-08-09 11:31:37 Post Subject: Budget for build out, equipment and fixtures
Hello,
I am still working on the budget for the coffee shop, and I'd like to have an idea of how much should I spend in build out, equipment and fixtures, for an area of 1,500 sq/ft, with a menu that includes besides the coffee drinks, smoothies, gelato, panini, and baked goods.
M.S.
Back to top | view poster's profile
View entire thread: New to OCS
Posted by Sol on 2005-11-16 10:45:23 Post Subject:
Thanks for the advice guys.
I will be using the saeco 7p machines. They have 7 different flavours so variety should not be an issue.
I was going to ask a local bar owner if he would like to add some gourmet coffee drinks to his menu by using my machine.
) I was wondering if anyone had tried this approach before? And if you know where I might get some "coffee drinks" menus online? It would look much better if I had the sample menu with me when trying to sell the product.
Thanks again for your tips.
Sol
Back to top | view poster's profile
Posted by Sol on 2005-11-16 10:45:23 Post Subject:
Thanks for the advice guys.
I will be using the saeco 7p machines. They have 7 different flavours so variety should not be an issue.
I was going to ask a local bar owner if he would like to add some gourmet coffee drinks to his menu by using my machine.
) I was wondering if anyone had tried this approach before? And if you know where I might get some "coffee drinks" menus online? It would look much better if I had the sample menu with me when trying to sell the product.Thanks again for your tips.
Sol
Back to top | view poster's profile
View entire thread: Types of coffee
Posted by equus007 on 2006-06-30 23:29:55 Post Subject: ummm
Wow(no offense) but you are either really new to this or this post is a joke.
what the hell I'll bite(its late and I have nothing else to do anyway)
green beans are unroasted coffee. I suppose you can brew them but it would be real bitter
coffee is not actually a bean its a seed pit like olives have have. They grow within "cherries"-the fruit of the coffee plant(its a tree...some say a shrubb)
there are several types of coffee...we drink 2 of them Robusto and Arabica
Robusto grows at low(er) altitudes and is usually less flavorful but some people prefer it for some reason. Usualy described as tasting like a brown paper bag.
Arabica grows at higher altitudes. Most coffees you buy now are Arabica.
Coffee takes its flavor from the soil it is grown in therefore coffees from different geographical regions taste differently.
Most coffee comes from either Central/South America, Africa or Indonesia
African coffee tastes "dirty". Its strong and processed differently than the others usually...unwashed
Coffee from the Americas is the most common here in the US. Less bitter than African but it has a variety of "flavors"
Indonesian coffees are usually more mellow in flavor. Personaly prefer them for my regular morning cup. Very "drinkable" for people who don't drink alot of coffee and can't handle bitter flavors.
They can and are often blended together.
Any type of these coffees can be used in any of the coffee drinks however they all use espresso unless you are talking about drip("regular")coffee.
Espresso is a term used to describe the way in which the coffee is brewed and the fineness to which it is ground....not the roast though this a common misnomer. The coffee used is usually one of the darker roasts but this varies from location to location. It is also a common misnomer that the darker a coffee is roasted the more caffine it will have. It is the opposite.
Back to top | view poster's profile
Posted by equus007 on 2006-06-30 23:29:55 Post Subject: ummm
Wow(no offense) but you are either really new to this or this post is a joke.
what the hell I'll bite(its late and I have nothing else to do anyway)
green beans are unroasted coffee. I suppose you can brew them but it would be real bitter
coffee is not actually a bean its a seed pit like olives have have. They grow within "cherries"-the fruit of the coffee plant(its a tree...some say a shrubb)
there are several types of coffee...we drink 2 of them Robusto and Arabica
Robusto grows at low(er) altitudes and is usually less flavorful but some people prefer it for some reason. Usualy described as tasting like a brown paper bag.
Arabica grows at higher altitudes. Most coffees you buy now are Arabica.
Coffee takes its flavor from the soil it is grown in therefore coffees from different geographical regions taste differently.
Most coffee comes from either Central/South America, Africa or Indonesia
African coffee tastes "dirty". Its strong and processed differently than the others usually...unwashed
Coffee from the Americas is the most common here in the US. Less bitter than African but it has a variety of "flavors"
Indonesian coffees are usually more mellow in flavor. Personaly prefer them for my regular morning cup. Very "drinkable" for people who don't drink alot of coffee and can't handle bitter flavors.
They can and are often blended together.
Any type of these coffees can be used in any of the coffee drinks however they all use espresso unless you are talking about drip("regular")coffee.
Espresso is a term used to describe the way in which the coffee is brewed and the fineness to which it is ground....not the roast though this a common misnomer. The coffee used is usually one of the darker roasts but this varies from location to location. It is also a common misnomer that the darker a coffee is roasted the more caffine it will have. It is the opposite.
Back to top | view poster's profile
View entire thread: PR: Barista Training at the Kona Coffee Cultural Festival
Posted by cafemakers on 2007-07-20 04:51:23 Post Subject: PR: Barista Training at the Kona Coffee Cultural Festival
KAILUA KONA, HI (PRWEB) July 20, 2007 – For the first time in its 37-year history, the Kona Coffee Cultural Festival will include a professional espresso training workshop during its 10-day celebration of Hawaii's coffee heritage. The full-day hands-on workshop held by the Kona Pacific Farmers Cooperative will teach participants how to taste espresso, prepare espresso and make popular specialty drinks using Kona coffee.
"We believe that it is in the Hawaii coffee industry's best interest to embrace the ever-increasing consumer demand for espresso and other specialty coffee drinks," says Sotero Agoot, Kona Pacific Farmers Cooperative general manager. "Kona is already widely recognized as a leading world origin for fine coffee; we intend to continue that tradition in the modern marketplace of cappuccinos and café lattes."
Andrew Hetzel of Kamuela, Hawaii-based Cafemakers will lead the workshop. "Our course is designed for food and beverage professionals that want to know more about what makes great espresso," says Hetzel. "We have experienced station instructors that will work one-on-one with participants of every level -- from beginners learning basics to experienced baristas looking to polish skills, there will be something of value here for anyone serious about coffee."
The class will be held from 9:30 AM to 5:30 PM on November 8, 2007 at the Hale Halawai center on Ali'i Drive in Kona for a fee of $195 per attendee. Class size is limited to 20 participants; advance registration is required. For more information or to register, contact the Kona Pacific Farmers Cooperative at (808) 328-2411.
About the Kona Coffee Cultural Festival
The 37th Annual Kona Coffee Cultural Festival celebrates Hawaii's 179-year coffee tradition from November 2 - 11, 2007. Enjoy nearly 50 Festival events including contests, tastings, ethnic foods, parades, a scholarship pageant, farm tours, art exhibits, an outdoor concert and more! For more information about the Festival, visit http://www.konacoffeefest.com .
About Cafemakers
Cafemakers is a specialty coffee business consultancy and training firm based in Kamuela (Waimea) on the Big Island of Hawaii. Founder and president Andrew Hetzel is a frequent speaker at culinary and beverage conferences, a member of the Specialty Coffee Association of America's Training Committee, judge for the Ultimate Barista Challenge competition and a writer for Tea & Coffee Trade Journal. In 2007, Mr. Hetzel was named one of Hawaii's top young business leaders by Pacific Business News. More information is available online at http://www.cafemakers.com .
About the Kona Pacific Farmers Cooperative
Known as the oldest and largest coffee cooperative in the United States, the Kona Pacific Farmers Cooperative has been continuously processing coffee since 1910; now processing over 5 million pounds of beans annually supplied by 300 member farms. The coop offers education events for industry professionals and free daily tours of coffee operations for consumers. For more information, visit the KPFC website at http://www.kpfc.com .
Back to top | view poster's profile
Posted by cafemakers on 2007-07-20 04:51:23 Post Subject: PR: Barista Training at the Kona Coffee Cultural Festival
KAILUA KONA, HI (PRWEB) July 20, 2007 – For the first time in its 37-year history, the Kona Coffee Cultural Festival will include a professional espresso training workshop during its 10-day celebration of Hawaii's coffee heritage. The full-day hands-on workshop held by the Kona Pacific Farmers Cooperative will teach participants how to taste espresso, prepare espresso and make popular specialty drinks using Kona coffee.
"We believe that it is in the Hawaii coffee industry's best interest to embrace the ever-increasing consumer demand for espresso and other specialty coffee drinks," says Sotero Agoot, Kona Pacific Farmers Cooperative general manager. "Kona is already widely recognized as a leading world origin for fine coffee; we intend to continue that tradition in the modern marketplace of cappuccinos and café lattes."
Andrew Hetzel of Kamuela, Hawaii-based Cafemakers will lead the workshop. "Our course is designed for food and beverage professionals that want to know more about what makes great espresso," says Hetzel. "We have experienced station instructors that will work one-on-one with participants of every level -- from beginners learning basics to experienced baristas looking to polish skills, there will be something of value here for anyone serious about coffee."
The class will be held from 9:30 AM to 5:30 PM on November 8, 2007 at the Hale Halawai center on Ali'i Drive in Kona for a fee of $195 per attendee. Class size is limited to 20 participants; advance registration is required. For more information or to register, contact the Kona Pacific Farmers Cooperative at (808) 328-2411.
About the Kona Coffee Cultural Festival
The 37th Annual Kona Coffee Cultural Festival celebrates Hawaii's 179-year coffee tradition from November 2 - 11, 2007. Enjoy nearly 50 Festival events including contests, tastings, ethnic foods, parades, a scholarship pageant, farm tours, art exhibits, an outdoor concert and more! For more information about the Festival, visit http://www.konacoffeefest.com .
About Cafemakers
Cafemakers is a specialty coffee business consultancy and training firm based in Kamuela (Waimea) on the Big Island of Hawaii. Founder and president Andrew Hetzel is a frequent speaker at culinary and beverage conferences, a member of the Specialty Coffee Association of America's Training Committee, judge for the Ultimate Barista Challenge competition and a writer for Tea & Coffee Trade Journal. In 2007, Mr. Hetzel was named one of Hawaii's top young business leaders by Pacific Business News. More information is available online at http://www.cafemakers.com .
About the Kona Pacific Farmers Cooperative
Known as the oldest and largest coffee cooperative in the United States, the Kona Pacific Farmers Cooperative has been continuously processing coffee since 1910; now processing over 5 million pounds of beans annually supplied by 300 member farms. The coop offers education events for industry professionals and free daily tours of coffee operations for consumers. For more information, visit the KPFC website at http://www.kpfc.com .
Back to top | view poster's profile
View entire thread: Rancilio Kathy - I need some input about this machine...
Posted by crayfish on 2007-11-14 16:12:37 Post Subject: Rancilio Kathy - I need some input about this machine...
Okay, so I have the La Cimbali Jr machine at home and have been making coffee drinks for my friends. Now they all want a home "pro" machine for their homes. I came across this machine and was wondering if there is a write-up for it. This machine is approximately 10 years old and is in great condition. The person is asking $1000 for it (a bit steep in my eyes).
Please provide your input regarding the specs, likes, dislikes etc. of this machine.
Please also give a suggestion as to what this machine should sell for.
Thank you in advance.
Pete
aka crayfish
Back to top | view poster's profile
Posted by crayfish on 2007-11-14 16:12:37 Post Subject: Rancilio Kathy - I need some input about this machine...
Okay, so I have the La Cimbali Jr machine at home and have been making coffee drinks for my friends. Now they all want a home "pro" machine for their homes. I came across this machine and was wondering if there is a write-up for it. This machine is approximately 10 years old and is in great condition. The person is asking $1000 for it (a bit steep in my eyes).
Please provide your input regarding the specs, likes, dislikes etc. of this machine.
Please also give a suggestion as to what this machine should sell for.
Thank you in advance.
Pete
aka crayfish
Back to top | view poster's profile
View entire thread: favorite drinks
Posted by redmoose on 2004-08-19 12:20:06 Post Subject: favorite drinks
hey evryone i am jsut wondering what evryones fav coffee drinks are. first your all time fav and than what you have tried new recently that has become sort of a new fav. both hot and cold drinks. i am working for a new coffe house and they dont really know alot so i am trying to come up with some good ideas.
Back to top | view poster's profile
Posted by redmoose on 2004-08-19 12:20:06 Post Subject: favorite drinks
hey evryone i am jsut wondering what evryones fav coffee drinks are. first your all time fav and than what you have tried new recently that has become sort of a new fav. both hot and cold drinks. i am working for a new coffe house and they dont really know alot so i am trying to come up with some good ideas.
Back to top | view poster's profile
View entire thread: coffee & alcohol or liquors
Posted by espressomaniac on 2004-09-13 05:52:04 Post Subject: I guess
you might want to scour the web for forums and recipies dealing with this, it's not a bad idea, and in fact, many traditional restaurants will serve liquer based coffee drinks, but of course they have the licence to cover the lounge and the selection is rather sparce.
I know what you are thinking, and it's not a bad idea, you are basically wanting to open a bar with more of a coffee flavor to it, which in turn should bring in the coffee crowd as opposed to the bar flies which normally establish similar establishments. I like the upscale type of mentality with an operation like that and it's going to draw in a very pleasent target market.
As for the business plan, the primary purpose of it is to get what you have in your head as an idea and make it a working plan. Take everything one step at a time, you likely will have to address each issue out of place based upon any generic business plan format, but that's part of getting your own ship afloat. This is a site I reccomend for people that are writing their first one: http://www.bplans.com they even have a free generic plan for people that want to start a kiosk, so it's right up your alley.
Anyway, good idea, go whith an upscale/traditional theme and don't be afraid to do even more then just coffee drinks, just keep your vision in tact and don't be tempted by the quick buck, if you do it right, you'll own a very lucrative operation.
Back to top | view poster's profile
Posted by espressomaniac on 2004-09-13 05:52:04 Post Subject: I guess
you might want to scour the web for forums and recipies dealing with this, it's not a bad idea, and in fact, many traditional restaurants will serve liquer based coffee drinks, but of course they have the licence to cover the lounge and the selection is rather sparce.
I know what you are thinking, and it's not a bad idea, you are basically wanting to open a bar with more of a coffee flavor to it, which in turn should bring in the coffee crowd as opposed to the bar flies which normally establish similar establishments. I like the upscale type of mentality with an operation like that and it's going to draw in a very pleasent target market.
As for the business plan, the primary purpose of it is to get what you have in your head as an idea and make it a working plan. Take everything one step at a time, you likely will have to address each issue out of place based upon any generic business plan format, but that's part of getting your own ship afloat. This is a site I reccomend for people that are writing their first one: http://www.bplans.com they even have a free generic plan for people that want to start a kiosk, so it's right up your alley.
Anyway, good idea, go whith an upscale/traditional theme and don't be afraid to do even more then just coffee drinks, just keep your vision in tact and don't be tempted by the quick buck, if you do it right, you'll own a very lucrative operation.
Back to top | view poster's profile
View entire thread: what coffee machine do i need
Posted by sue mooney on 2006-12-29 18:36:20 Post Subject: what coffee machine do i need
hi there i currently own a tea shop in kissimmee florida. Im looking to expand my buisness and start doing various coffee drinks such as espresso's latte's mocha's frappe's etc.
I have no knowledge of making these drinks at present so im looking to buy a espresso machine that is pretty easy to use.
I estimate that i will sell around 100 coffees a day maximum but I hope to improve on that, at the moment ive been looking at the Jura Carpresso Impressa E8 or E9 but i need some advice on this.
Will this machine be suitable for making these various coffees and will it withstand years of coffee making. if anyone has any input on this machine or any other suggestions on other machines i would be very greatfull.
money is an issue at the moment so cheap, reliable and versatile would be great.
Thanks guys, i hope i can return the favour one day.
Sue
Back to top | view poster's profile
Posted by sue mooney on 2006-12-29 18:36:20 Post Subject: what coffee machine do i need
hi there i currently own a tea shop in kissimmee florida. Im looking to expand my buisness and start doing various coffee drinks such as espresso's latte's mocha's frappe's etc.
I have no knowledge of making these drinks at present so im looking to buy a espresso machine that is pretty easy to use.
I estimate that i will sell around 100 coffees a day maximum but I hope to improve on that, at the moment ive been looking at the Jura Carpresso Impressa E8 or E9 but i need some advice on this.
Will this machine be suitable for making these various coffees and will it withstand years of coffee making. if anyone has any input on this machine or any other suggestions on other machines i would be very greatfull.
money is an issue at the moment so cheap, reliable and versatile would be great.
Thanks guys, i hope i can return the favour one day.
Sue
Back to top | view poster's profile
View entire thread: French Press Size
Posted by itpreview on 2008-11-14 02:51:12 Post Subject:
The AeroPress is an entirely new way to make coffee, American style or Espresso style for use in lattes, cappucinos and other espresso based drinks. AeroPress brews simply delicious coffee, 1-4 cups per pressing. Ideal water temperature and faster brewing yields rich flavor with lower acidity and without bitterness. Other brewing processes use near boiling water and long exposure to coffee grounds. Quickly brew a variety of coffee drinks including an Americano or an espresso-style shot for use in lattes or cappuccinos. Its total-immersion system permits extraction at a moderate temperature and a short brew time. Water and grounds are mixed together for 10 seconds, then gentle air pressure pushes the mix through a micro-filter in just 20 seconds, which avoids the bitterness of long processes such as drip brewing. The air pressure also gently squeezes the last goodness from the grounds, further enriching the flavor. The total brewing time of only 30 seconds results in an exceptionally smooth brew.
Back to top | view poster's profile
Posted by itpreview on 2008-11-14 02:51:12 Post Subject:
The AeroPress is an entirely new way to make coffee, American style or Espresso style for use in lattes, cappucinos and other espresso based drinks. AeroPress brews simply delicious coffee, 1-4 cups per pressing. Ideal water temperature and faster brewing yields rich flavor with lower acidity and without bitterness. Other brewing processes use near boiling water and long exposure to coffee grounds. Quickly brew a variety of coffee drinks including an Americano or an espresso-style shot for use in lattes or cappuccinos. Its total-immersion system permits extraction at a moderate temperature and a short brew time. Water and grounds are mixed together for 10 seconds, then gentle air pressure pushes the mix through a micro-filter in just 20 seconds, which avoids the bitterness of long processes such as drip brewing. The air pressure also gently squeezes the last goodness from the grounds, further enriching the flavor. The total brewing time of only 30 seconds results in an exceptionally smooth brew.
Back to top | view poster's profile
View entire thread: what coffee machine do i need
Posted by ElPugDiablo on 2007-01-02 12:21:52 Post Subject: Re: what coffee machine do i need
hi there i currently own a tea shop in kissimmee florida. Im looking to expand my buisness and start doing various coffee drinks such as espresso's latte's mocha's frappe's etc.
I have no knowledge of making these drinks at present so im looking to buy a espresso machine that is pretty easy to use.
I estimate that i will sell around 100 coffees a day maximum but I hope to improve on that, at the moment ive been looking at the Jura Carpresso Impressa E8 or E9 but i need some advice on this.
Will this machine be suitable for making these various coffees and will it withstand years of coffee making. if anyone has any input on this machine or any other suggestions on other machines i would be very greatfull.
money is an issue at the moment so cheap, reliable and versatile would be great.
Thanks guys, i hope i can return the favour one day.
Sue
Those are home machines and probably will not stand up to commercial usage. If you can do 100 espresso drinks a day, you should look for a commercial machine which unfortunately are not cheap. Reliability comes from having a meticulous maintenance schedule, and when it comes to versatility forget about super automatic(the type you are looking at), even many of the so-called factory trained technicians can't calibrate those machines.
Just like tea, espresso takes a lot of learning and investment, you can do it on the cheap, but the outcome will be what you put in.
Back to top | view poster's profile
Posted by ElPugDiablo on 2007-01-02 12:21:52 Post Subject: Re: what coffee machine do i need
hi there i currently own a tea shop in kissimmee florida. Im looking to expand my buisness and start doing various coffee drinks such as espresso's latte's mocha's frappe's etc.
I have no knowledge of making these drinks at present so im looking to buy a espresso machine that is pretty easy to use.
I estimate that i will sell around 100 coffees a day maximum but I hope to improve on that, at the moment ive been looking at the Jura Carpresso Impressa E8 or E9 but i need some advice on this.
Will this machine be suitable for making these various coffees and will it withstand years of coffee making. if anyone has any input on this machine or any other suggestions on other machines i would be very greatfull.
money is an issue at the moment so cheap, reliable and versatile would be great.
Thanks guys, i hope i can return the favour one day.
Sue
Those are home machines and probably will not stand up to commercial usage. If you can do 100 espresso drinks a day, you should look for a commercial machine which unfortunately are not cheap. Reliability comes from having a meticulous maintenance schedule, and when it comes to versatility forget about super automatic(the type you are looking at), even many of the so-called factory trained technicians can't calibrate those machines.
Just like tea, espresso takes a lot of learning and investment, you can do it on the cheap, but the outcome will be what you put in.
Back to top | view poster's profile
View entire thread: How much inventory is wasted?
Posted by business plan consultant on 2007-08-16 21:51:11 Post Subject: How much inventory is wasted?
Hi everyone,
I''m putting together a business plan for a limited service coffee shop that will sell coffee drinks, fresh sandwiches and snacks. I wanted to know how much food and beverage inventory is wasted on a weekly basis? Is there a standard percentage or does this fluctuate? I''d appreciate any help on this, thanks.
Back to top | view poster's profile
Posted by business plan consultant on 2007-08-16 21:51:11 Post Subject: How much inventory is wasted?
Hi everyone,
I''m putting together a business plan for a limited service coffee shop that will sell coffee drinks, fresh sandwiches and snacks. I wanted to know how much food and beverage inventory is wasted on a weekly basis? Is there a standard percentage or does this fluctuate? I''d appreciate any help on this, thanks.
Back to top | view poster's profile
View entire thread: Advice needed ASAP about ice machines....
Posted by Bob&Stacy on 2006-04-30 14:18:39 Post Subject: Advice needed ASAP about ice machines....
Hello everyone, we're in a pinch about ice machines for our coffee drinks, smoothies and shaved ice treats. We're a small cafe and we can get a good deal - $1600 for a new Scotsman 160lb per day unit or a used scotsman unit that only does 65lbs per day for $900. We are totally new to these frozen drinks and specialties but we anticipate a great response this summer especially. Any advice on if we should go the extra distance on the larger more $$$ is much needed. We plan on using commercial blenders for all our drinks.
Thanks in advance
Bob & Stacy
Back to top | view poster's profile
Posted by Bob&Stacy on 2006-04-30 14:18:39 Post Subject: Advice needed ASAP about ice machines....
Hello everyone, we're in a pinch about ice machines for our coffee drinks, smoothies and shaved ice treats. We're a small cafe and we can get a good deal - $1600 for a new Scotsman 160lb per day unit or a used scotsman unit that only does 65lbs per day for $900. We are totally new to these frozen drinks and specialties but we anticipate a great response this summer especially. Any advice on if we should go the extra distance on the larger more $$$ is much needed. We plan on using commercial blenders for all our drinks.
Thanks in advance
Bob & Stacy
Back to top | view poster's profile
View entire thread: can I give away samples?
Posted by Pinky on 2007-06-25 17:05:20 Post Subject: can I give away samples?
So I'm located in a residential neighborhood and I was recently approved for a take-out license from the neighbors and the city. However, I'm 99% away from the final sign off from the city which should happen. The problem is that the meeting is a month away.
At the moment I just sell candy and awaiting the final signatures and health inspector check for the official take-out license to sell drinks.
Would it be okay to give away sample coffee drinks like a promotion before the sign off?
Back to top | view poster's profile
Posted by Pinky on 2007-06-25 17:05:20 Post Subject: can I give away samples?
So I'm located in a residential neighborhood and I was recently approved for a take-out license from the neighbors and the city. However, I'm 99% away from the final sign off from the city which should happen. The problem is that the meeting is a month away.
At the moment I just sell candy and awaiting the final signatures and health inspector check for the official take-out license to sell drinks.
Would it be okay to give away sample coffee drinks like a promotion before the sign off?
Back to top | view poster's profile
View entire thread: Instant Coffee
Posted by syanear on 2006-05-15 07:30:54 Post Subject: Instant Coffee
Hi Everyone!
Just want to get your opinion on this. What 3-in-1 instant coffee drinks have you tasted? Have you tasted KOPIKO?
Thank's everyone! Hope someone would reply to this. Just need the info
Back to top | view poster's profile
Posted by syanear on 2006-05-15 07:30:54 Post Subject: Instant Coffee
Hi Everyone!
Just want to get your opinion on this. What 3-in-1 instant coffee drinks have you tasted? Have you tasted KOPIKO?
Thank's everyone! Hope someone would reply to this. Just need the info
Back to top | view poster's profile
View entire thread: Is this a decent machine?
Posted by Davec on 2007-06-10 18:04:22 Post Subject:
OK I promised myself to be good.
The first machine looks like the type that has no pump, so the water is forced through ground coffee (held in some portafilter type device) under steam pressure. This means it's going to be far to hot and make a horrible espresso. The filter side will be OK as a filter machine, really here, your better off just buying a filter machine, than this psudo espresso thing.
The euphimistacally named "Hamilton Beach" pump driven espresso machine will no doub't have a NASA specification aluminium portafilter and meet all their other weight guidlines for use in the space shuttle. The thing it won't do very well is make coffee....
Y
If your goal is espresso, then at $68, I think you might be a tad dissapointed. The machine will probably only work with coarse preground supermarket coffee, so really every part of what's required for a decent espresso is missing
The entry level machines that are considered OK are really things like the Gaggia Classic or the Rancilio Silvia ($400-500), then you need a reasoable burr grinder possibly another $150+ With these, you will be able to make the full range of coffee drinks, espresso, americano, cappas, lattes etc..
If you just want a decent cup of joe, theny ou sort of get what you pay for and with both the machines you mention, you might be better of with either a filter machine (you call em drip coffee makers) or a french press and use the money saved for a average sort of grinder....suitable for filter or french press. This is because one of the most important ingredients is fresh coffee beans you grind yourself, if you can't get this then supermarket beans, but really avoid pre-ground coffee like the plague (coffee should be used within 10 minutes of being ground).
Back to top | view poster's profile
Posted by Davec on 2007-06-10 18:04:22 Post Subject:
OK I promised myself to be good.
The first machine looks like the type that has no pump, so the water is forced through ground coffee (held in some portafilter type device) under steam pressure. This means it's going to be far to hot and make a horrible espresso. The filter side will be OK as a filter machine, really here, your better off just buying a filter machine, than this psudo espresso thing.
The euphimistacally named "Hamilton Beach" pump driven espresso machine will no doub't have a NASA specification aluminium portafilter and meet all their other weight guidlines for use in the space shuttle. The thing it won't do very well is make coffee....
Y
If your goal is espresso, then at $68, I think you might be a tad dissapointed. The machine will probably only work with coarse preground supermarket coffee, so really every part of what's required for a decent espresso is missing
The entry level machines that are considered OK are really things like the Gaggia Classic or the Rancilio Silvia ($400-500), then you need a reasoable burr grinder possibly another $150+ With these, you will be able to make the full range of coffee drinks, espresso, americano, cappas, lattes etc..
If you just want a decent cup of joe, theny ou sort of get what you pay for and with both the machines you mention, you might be better of with either a filter machine (you call em drip coffee makers) or a french press and use the money saved for a average sort of grinder....suitable for filter or french press. This is because one of the most important ingredients is fresh coffee beans you grind yourself, if you can't get this then supermarket beans, but really avoid pre-ground coffee like the plague (coffee should be used within 10 minutes of being ground).
Back to top | view poster's profile
View entire thread: any recipes for regular drip coffee machine?
Posted by Parts Guru on 2006-05-27 20:57:05 Post Subject: Re: any recipes for regular drip coffee machine?
One of my best friend's 21 birthday is coming. And we are going to have a party at her apartment. Instead of alcohol drinks i want to make her some special coffee drinks. But i only have one regular drip coffee machine.
Do any of you have some recipes that I could use to impress the B-day party people?
Thanks in advance. :roll:
What special coffee drinks can you serve from a drip coffee brewer? Americana Dunkin Donuts style or Americana McDonalds?
Rent a fully automatic espresso maker. Any one who has a finger can self serve espresso or cappuccino and enjoy the best espresso as well as feel proud of having made the delicious drink on their own - courtesy of you!
You will be the talk of the party.
I hope this reply is not coming too late for the party date.
Good luck
Back to top | view poster's profile
Posted by Parts Guru on 2006-05-27 20:57:05 Post Subject: Re: any recipes for regular drip coffee machine?
One of my best friend's 21 birthday is coming. And we are going to have a party at her apartment. Instead of alcohol drinks i want to make her some special coffee drinks. But i only have one regular drip coffee machine.
Do any of you have some recipes that I could use to impress the B-day party people?
Thanks in advance. :roll:
What special coffee drinks can you serve from a drip coffee brewer? Americana Dunkin Donuts style or Americana McDonalds?
Rent a fully automatic espresso maker. Any one who has a finger can self serve espresso or cappuccino and enjoy the best espresso as well as feel proud of having made the delicious drink on their own - courtesy of you!
You will be the talk of the party.
I hope this reply is not coming too late for the party date.
Good luck
Back to top | view poster's profile
View entire thread: Drive-Thru Coffee Bean & Tea Leaf - Las Vegas, Nevada
Posted by SieWhange on 2008-07-28 04:56:34 Post Subject: Oolong Tea
Hi... I read this topic & I was amused..... I like Coffee Drinks, Hot Coffee Drinks and Cold Coffee Drinks such as Iced coffee and Espresso. Coffee bean is one of the favorite place of coffee.... thank you
Back to top | view poster's profile
Posted by SieWhange on 2008-07-28 04:56:34 Post Subject: Oolong Tea
Hi... I read this topic & I was amused..... I like Coffee Drinks, Hot Coffee Drinks and Cold Coffee Drinks such as Iced coffee and Espresso. Coffee bean is one of the favorite place of coffee.... thank you
Back to top | view poster's profile
View entire thread: i need some help please
Posted by Davec on 2007-06-29 13:04:45 Post Subject:
Chris
A little more information might help us to help you with your specific problems. Without that, any advice becomes a shotgun approach to running a succesful coffee business.
e.g.
Do you roast the coffee you sell
Do you sell machines and roasted coffee
Do you do non-coffee drinks
Do you do food
Where are you located
Do you have competitors
Are you busier on some days than others
Do you have customer feedback cards
Do you do specials
Why do you think it's not doing so well
I could keep adding to the list of things it would be nice to know.....so if you could help us help you?
P.S. The swot analysis is also a very valid thing to do
Back to top | view poster's profile
Posted by Davec on 2007-06-29 13:04:45 Post Subject:
Chris
A little more information might help us to help you with your specific problems. Without that, any advice becomes a shotgun approach to running a succesful coffee business.
e.g.
Do you roast the coffee you sell
Do you sell machines and roasted coffee
Do you do non-coffee drinks
Do you do food
Where are you located
Do you have competitors
Are you busier on some days than others
Do you have customer feedback cards
Do you do specials
Why do you think it's not doing so well
I could keep adding to the list of things it would be nice to know.....so if you could help us help you?
P.S. The swot analysis is also a very valid thing to do
Back to top | view poster's profile
View entire thread: Have A Look My friendship Outdoor Training
Posted by lekafe on 2008-08-25 04:07:23 Post Subject:
http://www.oknation.net/blog/home/album_data/762/2762/album/23763/images/210038.jpg
Namwan.....owner and barista here
http://www.oknation.net/blog/home/album_data/762/2762/album/23763/images/210042.jpg
Our friendsgip coffee drinks
http://www.oknation.net/blog/home/album_data/762/2762/album/23763/images/210045.jpg
Namwan Make her great Signature Drinks
Her called......"Rainny ' s Coff"....
Back to top | view poster's profile
Posted by lekafe on 2008-08-25 04:07:23 Post Subject:
http://www.oknation.net/blog/home/album_data/762/2762/album/23763/images/210038.jpg
Namwan.....owner and barista here
http://www.oknation.net/blog/home/album_data/762/2762/album/23763/images/210042.jpg
Our friendsgip coffee drinks
http://www.oknation.net/blog/home/album_data/762/2762/album/23763/images/210045.jpg
Namwan Make her great Signature Drinks
Her called......"Rainny ' s Coff"....
Back to top | view poster's profile
View entire thread: Frozen Mochaccinos!!
Posted by georgiacoffeelady on 2005-08-30 18:54:55 Post Subject:
The best way to make frozen coffee drinks at home is to have a Toddy Maker around $30.00 and this will make about 1 gallon of concentrated coffee similiar to chilled espresso, next you need a powder base, I would look at the grocery stores or a gourmet food store and see if they have a Ghirardelli chocolate frappe base or white chocolate frappe powder base, if not you can purchase on the web retail, the best to me are Caffe D Amore Vanilla Freeze and it does a great job of binding everything together. This is what a lot of my customers use in their coffee shops to make signature frozen coffee drinks. If you use a vanilla powder base then you need a great chocolate sauce and no one can beat Ghirardelli Dark Chocolate sauce. It's my favorite.
Basic Recipe for a Mocha Frappe with CDA Vanilla Freeze
1 1/2 scoops powder
16 oz of ice
2 oz of fresh espresso or chilled espresso or toddy
2-4 oz of milk or water (milk makes it richer and creamier) (the amount of milk depends on you ice if it is hard or soft)
1.5 oz of Ghirardelli Dark Choc. Sauce
Makes a 16 oz drink
I hope this helps you, one other option is to use vanilla ice cream and take out the ice.
Back to top | view poster's profile
Posted by georgiacoffeelady on 2005-08-30 18:54:55 Post Subject:
The best way to make frozen coffee drinks at home is to have a Toddy Maker around $30.00 and this will make about 1 gallon of concentrated coffee similiar to chilled espresso, next you need a powder base, I would look at the grocery stores or a gourmet food store and see if they have a Ghirardelli chocolate frappe base or white chocolate frappe powder base, if not you can purchase on the web retail, the best to me are Caffe D Amore Vanilla Freeze and it does a great job of binding everything together. This is what a lot of my customers use in their coffee shops to make signature frozen coffee drinks. If you use a vanilla powder base then you need a great chocolate sauce and no one can beat Ghirardelli Dark Chocolate sauce. It's my favorite.
Basic Recipe for a Mocha Frappe with CDA Vanilla Freeze
1 1/2 scoops powder
16 oz of ice
2 oz of fresh espresso or chilled espresso or toddy
2-4 oz of milk or water (milk makes it richer and creamier) (the amount of milk depends on you ice if it is hard or soft)
1.5 oz of Ghirardelli Dark Choc. Sauce
Makes a 16 oz drink
I hope this helps you, one other option is to use vanilla ice cream and take out the ice.
Back to top | view poster's profile
View entire thread: Let's compare the sales of pure espresso to the whole sale
Posted by pstam on 2005-05-14 21:04:00 Post Subject:
I don't think they are two different markets. People go to a coffee shop and choose their drinks. Some ones have a definite choice, but some not. Some do not choose espresso due to their past and bad experience, in my opinion. That is why in our shop, espresso sale was 13%-15% for the first four months, and going up from thr fifth month.
For other coffee drinks, the sale took only small portion of the total. It is not because our drinks are not good, because the most important respect to make them is the espresso. If one coffee shop do not have good espresso, they cannot have good sale of espresso by not providing other coffee drinks. They simply loose clients. That is the situation in China, right now. So, we have the chance to do such business for many of the office building, which is a good chance for us but other people cannot do. Combining the rich marketing experience and clever commercial strategies, we shall have very good business in the market where other people would not even come.
Our coffee drinks was too much, including flavoured cappuccino both the body and the milk froth have the flavour, and some of them different colour. Our ice coffee is the most distinguished one. Unlike normal ice coffee with almost none of coffee taste, our ice coffee has clear coffee taste, and also the coffee froth (not milk) has the coffee taste. It cannot be explained well. The best way is to drink it.
Back to top | view poster's profile
Posted by pstam on 2005-05-14 21:04:00 Post Subject:
I don't think they are two different markets. People go to a coffee shop and choose their drinks. Some ones have a definite choice, but some not. Some do not choose espresso due to their past and bad experience, in my opinion. That is why in our shop, espresso sale was 13%-15% for the first four months, and going up from thr fifth month.
For other coffee drinks, the sale took only small portion of the total. It is not because our drinks are not good, because the most important respect to make them is the espresso. If one coffee shop do not have good espresso, they cannot have good sale of espresso by not providing other coffee drinks. They simply loose clients. That is the situation in China, right now. So, we have the chance to do such business for many of the office building, which is a good chance for us but other people cannot do. Combining the rich marketing experience and clever commercial strategies, we shall have very good business in the market where other people would not even come.
Our coffee drinks was too much, including flavoured cappuccino both the body and the milk froth have the flavour, and some of them different colour. Our ice coffee is the most distinguished one. Unlike normal ice coffee with almost none of coffee taste, our ice coffee has clear coffee taste, and also the coffee froth (not milk) has the coffee taste. It cannot be explained well. The best way is to drink it.
Back to top | view poster's profile
View entire thread: Jura Z5
Posted by R1200C on 2006-08-09 20:10:37 Post Subject:
I have had a Z5 since Feb., actually 2, getting ready for the third. I love the machine it makes good coffee drinks quickly, I set my alarm for 5:20 by 5:23 I have a coffee, lat., cap, or whatever.
The problem is I paid $3100 and after 3 months the grinder broke, Jura sent me out a brand new Z5 and picked up the old one. Now in early Aug the on/off button is starting to go bad plus it has a couple of other problems.
From what I'm hearing now maybe the Jura S9 is a better machine and cheaper to.
Back to top | view poster's profile
Posted by R1200C on 2006-08-09 20:10:37 Post Subject:
I have had a Z5 since Feb., actually 2, getting ready for the third. I love the machine it makes good coffee drinks quickly, I set my alarm for 5:20 by 5:23 I have a coffee, lat., cap, or whatever.
The problem is I paid $3100 and after 3 months the grinder broke, Jura sent me out a brand new Z5 and picked up the old one. Now in early Aug the on/off button is starting to go bad plus it has a couple of other problems.
From what I'm hearing now maybe the Jura S9 is a better machine and cheaper to.
Back to top | view poster's profile
View entire thread: Frothing milk????
Posted by shadow745 on 2006-07-07 12:18:27 Post Subject:
I have a great way to froth milk fast, but it requires a machine like mine. I know it has absolutely nothing to do with the device you're using, but I can turn my CapressoBAR 351 on, let it heat up 50 seconds or so, switch to steam and I'm frothing in about 10 seconds. With it I can froth 8 oz. of whole milk in about 45 seconds and really achieve true microfoam. Unfortunately, since I started drinking straight espresso I can no longer tolerate the taste of milk based coffee drinks. I tried a cappuccino awhile back made with 2 oz. of Black Cat espresso and 2 oz. of whole milk. The taste was really good, but somewhat weak. I guess the steam wand on my machine is really missing me. Good luck. Later!
Back to top | view poster's profile
Posted by shadow745 on 2006-07-07 12:18:27 Post Subject:
I have a great way to froth milk fast, but it requires a machine like mine. I know it has absolutely nothing to do with the device you're using, but I can turn my CapressoBAR 351 on, let it heat up 50 seconds or so, switch to steam and I'm frothing in about 10 seconds. With it I can froth 8 oz. of whole milk in about 45 seconds and really achieve true microfoam. Unfortunately, since I started drinking straight espresso I can no longer tolerate the taste of milk based coffee drinks. I tried a cappuccino awhile back made with 2 oz. of Black Cat espresso and 2 oz. of whole milk. The taste was really good, but somewhat weak. I guess the steam wand on my machine is really missing me. Good luck. Later!
Back to top | view poster's profile
View entire thread: Marketing to High School and College Students
Posted by Julez777 on 2006-10-09 17:49:05 Post Subject:
sample your coffees! this is a good way to get yourself known to the public. i have worked at a coffee shop for 5 years and we get new customers constantly from sampling our new drinks.
offer coupons for people to come in, give out free stuff..
a place where students can go to study or hang out is also nice. possibly have a nice desserts? we have a coffee shop on my campus that offers a very nice selection of gourmet coffee drinks along with a huge variety of chocolates and desserts. it also has some nice couches that people can sit and hang out on.
good luck!
-julie
Back to top | view poster's profile
Posted by Julez777 on 2006-10-09 17:49:05 Post Subject:
sample your coffees! this is a good way to get yourself known to the public. i have worked at a coffee shop for 5 years and we get new customers constantly from sampling our new drinks.
offer coupons for people to come in, give out free stuff..
a place where students can go to study or hang out is also nice. possibly have a nice desserts? we have a coffee shop on my campus that offers a very nice selection of gourmet coffee drinks along with a huge variety of chocolates and desserts. it also has some nice couches that people can sit and hang out on.
good luck!
-julie
Back to top | view poster's profile
View entire thread: Drinks for Kids
Posted by javahill on 2005-04-17 07:35:39 Post Subject:
If you are looking for healthy drinks with minimum of fuss, I would recommend reselling juices like Odwala or some other fresh bottled juice. There used to be a brand called Fresh Samantha in the northeast, but they got bought out. That would give you healthy and no mess - just a fridge.
Also, juice is a good fit because kids generally are not into coffee because they have less refined palates. To make coffee taste good to kids, you'd need a lot of milk and sugar. That tends to work against your "healthy" requirement. Granted there is a lot of sugar in most juices, but you can probably rationalize that with all the vitamins and other stuff.
Also if you have a drive in, you'll be able to see if you customers have kids in the car. Ask them what they would like. Think of 3 to 5 options and ask them. Fresh juice, bottled juice, hot capp (blech - but kids like it), decaf iced coffee (you can make some flavored iced decaf coffee drinks that kids love) or smoothies. If you have a drivethrough, I would not suggest smoothies - it depends on how much room you have to work with and your ability to manage your inventory of fruits etc without spoilage costs that get too high.
Good luck. Let us know what you end up doing and how it goes.
-James
Back to top | view poster's profile
Posted by javahill on 2005-04-17 07:35:39 Post Subject:
If you are looking for healthy drinks with minimum of fuss, I would recommend reselling juices like Odwala or some other fresh bottled juice. There used to be a brand called Fresh Samantha in the northeast, but they got bought out. That would give you healthy and no mess - just a fridge.
Also, juice is a good fit because kids generally are not into coffee because they have less refined palates. To make coffee taste good to kids, you'd need a lot of milk and sugar. That tends to work against your "healthy" requirement. Granted there is a lot of sugar in most juices, but you can probably rationalize that with all the vitamins and other stuff.
Also if you have a drive in, you'll be able to see if you customers have kids in the car. Ask them what they would like. Think of 3 to 5 options and ask them. Fresh juice, bottled juice, hot capp (blech - but kids like it), decaf iced coffee (you can make some flavored iced decaf coffee drinks that kids love) or smoothies. If you have a drivethrough, I would not suggest smoothies - it depends on how much room you have to work with and your ability to manage your inventory of fruits etc without spoilage costs that get too high.
Good luck. Let us know what you end up doing and how it goes.
-James
Back to top | view poster's profile
View entire thread: Shot in the dark
Posted by MrBox on 2006-11-03 11:00:13 Post Subject: Shot in the dark
my cup of choice when I venture to a coffee shop in the morning is usually a shot in the dark. I haven't been to a coffee shop in many months. I've been french pressing at home a lot. So I wen't to the new coffee house in town and ordered a shot in the dark. This was my 1st time there. They have been open for about 3 months. It was dissappointing. An odd thing was. There were grounds (a few) in the bottom of my cup. I've never seen that before. Other than that the coffee was biter, and had a sour taste. I had to add sugar to it. (prefer it black). I'll give them another chance. They have a great athomostphere. But I prefer a less fancy place. Its pretty boughe.
There are actually 3 more coffee shops tending to open. My search for a decent espresso continues.
Even though its odd to say it. Dunkin Donuts has surprised me with their coffee drinks.
Back to top | view poster's profile
Posted by MrBox on 2006-11-03 11:00:13 Post Subject: Shot in the dark
my cup of choice when I venture to a coffee shop in the morning is usually a shot in the dark. I haven't been to a coffee shop in many months. I've been french pressing at home a lot. So I wen't to the new coffee house in town and ordered a shot in the dark. This was my 1st time there. They have been open for about 3 months. It was dissappointing. An odd thing was. There were grounds (a few) in the bottom of my cup. I've never seen that before. Other than that the coffee was biter, and had a sour taste. I had to add sugar to it. (prefer it black). I'll give them another chance. They have a great athomostphere. But I prefer a less fancy place. Its pretty boughe.
There are actually 3 more coffee shops tending to open. My search for a decent espresso continues.
Even though its odd to say it. Dunkin Donuts has surprised me with their coffee drinks.
Back to top | view poster's profile
View entire thread: Styrofoam Cups
Posted by LaBelleCoffeeShop on 2006-02-13 17:39:22 Post Subject: Styrofoam Cups
Just want to see where everyone stands on this.
Do you think a Styrofoam cup effects the taste of hot coffee drinks in anyway?
I know what the plastic industry says on this "never heard of that before, I would check out myth buster websites becuase it is most likely a rumor started by paper companies"
I would like to hear from those who make coffee, drink coffee, and Live Coffee.
Don't give me some of the enviromentalist answers. I want this to be based soley on the taste of the product coming out of the cup.
Your help is greatly appreciated.
Back to top | view poster's profile
Posted by LaBelleCoffeeShop on 2006-02-13 17:39:22 Post Subject: Styrofoam Cups
Just want to see where everyone stands on this.
Do you think a Styrofoam cup effects the taste of hot coffee drinks in anyway?
I know what the plastic industry says on this "never heard of that before, I would check out myth buster websites becuase it is most likely a rumor started by paper companies"
I would like to hear from those who make coffee, drink coffee, and Live Coffee.
Don't give me some of the enviromentalist answers. I want this to be based soley on the taste of the product coming out of the cup.
Your help is greatly appreciated.
Back to top | view poster's profile
View entire thread: Martini Shaker Recipes For Coffee Drinks
Posted by Comfy Place on 2006-08-07 16:19:42 Post Subject: Martini Shaker Recipes For Coffee Drinks
So I've got this martini shaker like what bartenders use, and I'm trying to rack my brain to come up with some potential drink recipes that I could use this device for. Then I remembered that there is this great community of like-minded individuals out there reading this forum, and I thought that I should pick their collective brains.
So, does anyone care to share with me and the group? Have any good coffee drinks that you use a martini shaker for? I thank you in advance for sharing your information. Even some suggestions for ingrediants to try would be appreciated.
Back to top | view poster's profile
Posted by Comfy Place on 2006-08-07 16:19:42 Post Subject: Martini Shaker Recipes For Coffee Drinks
So I've got this martini shaker like what bartenders use, and I'm trying to rack my brain to come up with some potential drink recipes that I could use this device for. Then I remembered that there is this great community of like-minded individuals out there reading this forum, and I thought that I should pick their collective brains.
So, does anyone care to share with me and the group? Have any good coffee drinks that you use a martini shaker for? I thank you in advance for sharing your information. Even some suggestions for ingrediants to try would be appreciated.
Back to top | view poster's profile
View entire thread: does anyone make their own base product?
Posted by cartoons10 on 2008-10-01 10:23:12 Post Subject:
did you end up finding out if anyone made their own base? I am in the same situation and trying to make a base for my blended coffee drinks.
I found out non fat milk help with the foamy-ness but, am stumped from there. I tried flavorless gelatin which thickens it up but, am reluctant to add it because it just sounds so weird as part of the ingredient list.
If you found out any info please let me know!
Thanks!
how long do you steam it? and 2% milk is good. I like french roast with a 2% milk for my latte. another thing for ice coffee drinks is lots of creamer this can add some nice foam when done right.
Back to top | view poster's profile
Posted by cartoons10 on 2008-10-01 10:23:12 Post Subject:
did you end up finding out if anyone made their own base? I am in the same situation and trying to make a base for my blended coffee drinks.
I found out non fat milk help with the foamy-ness but, am stumped from there. I tried flavorless gelatin which thickens it up but, am reluctant to add it because it just sounds so weird as part of the ingredient list.
If you found out any info please let me know!
Thanks!
how long do you steam it? and 2% milk is good. I like french roast with a 2% milk for my latte. another thing for ice coffee drinks is lots of creamer this can add some nice foam when done right.
Back to top | view poster's profile
View entire thread: Summer Drinks
Posted by Rockcreekcoffee on 2005-02-21 15:56:59 Post Subject: Summer Drinks
I know this is for Coffee Drinks, but can anyone give me some recommendations for loose leaf tea for brewing ice tea for the summer?
I want to add some really great and dynamic "cold drinks" to my menu this summer. Let me know your thoughts.
Thank you.
Back to top | view poster's profile
Posted by Rockcreekcoffee on 2005-02-21 15:56:59 Post Subject: Summer Drinks
I know this is for Coffee Drinks, but can anyone give me some recommendations for loose leaf tea for brewing ice tea for the summer?
I want to add some really great and dynamic "cold drinks" to my menu this summer. Let me know your thoughts.
Thank you.
Back to top | view poster's profile
View entire thread: Please help me with iced coffee
Posted by dawnsessions on 2005-08-14 10:46:31 Post Subject: Please help me with iced coffee
What is the best way to make iced coffee. Should you make the coffee and let it sit at room temp. or put in the refrigerator? Also, when I get blended coffee drinks that incude espreso milk and flavoring, I can't tell how it is done. Is the espresso made and then dumped into the milk and ice mixture, or is it best to have shots of espresso pre-made? Please help!!
Thanks
Back to top | view poster's profile
Posted by dawnsessions on 2005-08-14 10:46:31 Post Subject: Please help me with iced coffee
What is the best way to make iced coffee. Should you make the coffee and let it sit at room temp. or put in the refrigerator? Also, when I get blended coffee drinks that incude espreso milk and flavoring, I can't tell how it is done. Is the espresso made and then dumped into the milk and ice mixture, or is it best to have shots of espresso pre-made? Please help!!
Thanks
Back to top | view poster's profile
View entire thread: The Tim Hortons Iced Capp with Milk vs. Creme
Posted by PinkRose on 2008-04-08 14:24:53 Post Subject:
Oops....
I should have taken a look at your profile to see where you're located.
Since I don't live in Canada, I'm not familiar with the Tim Horton's way of making coffee drinks.
When I read that your screen name is VentiVanillaLatte, I just figured you were into the Starbucks coffee quisine.
I hope the next time you try to get an Iced Capp, they'll make it the way you like it.
Rose
Back to top | view poster's profile
Posted by PinkRose on 2008-04-08 14:24:53 Post Subject:
Oops....
I should have taken a look at your profile to see where you're located.
Since I don't live in Canada, I'm not familiar with the Tim Horton's way of making coffee drinks.
When I read that your screen name is VentiVanillaLatte, I just figured you were into the Starbucks coffee quisine.
I hope the next time you try to get an Iced Capp, they'll make it the way you like it.
Rose
Back to top | view poster's profile
View entire thread: connect with shops in towns under 10K
Posted by Comfy Place on 2006-08-08 18:28:14 Post Subject: Small Town Baked Goods
As far as the baked goods, we are selling about the same amount each day, a dozen or so. We had initially looked at having some from a local bakery, but opted to bake things ourselves. So far, we don't have too many complaints about this decision. In our case, one of the differentiating aspects is our scones; they are not a common bakery item, and ours seem to sell well. We have also had discussions about going with flash-frozen items that thaw fairly quickly, but at this point the one potential supplier does not have comparable items in flash-frozen that we can compare against our fresh-baked items.
Something that I learned from attending a recent coffee show and seminar is positioning. Where is your baked goods area positioned in relation to your ordering spot? It should be close by so that people ordering a drink are almost forced to stare at the baked goods, and that in turn helps to sell the products. Also, we have started doing a discount in the later afternoon on our baked goods so that we can help to maintain freshness. Its early, so we can't tell if its helping, but we'll keep an eye on things and make a decision in the next month or so as to if we'll keep doing it. Also, try varying what you have in your bakery area; have "morning" items and "afternoon" items to keep things interesting. This is something that we're looking at doing, but we'll need to pick up our overall bakery sales to help make this work well.
I'm certainly not against having bakery items that are from a local bakery, because its what they do, and most of them do it well. What they don't do well is coffee drinks, which is what we do well. Sometimes it is best to team up with them so that your customers can get quality coffee and quality baked goods in one spot. The bakery may lose some customers to you because of your coffee drinks, but they would end up making that up with what you buy from them to sell. In the end, you may have to try a combination of both to see what works the best for your situation.
Back to top | view poster's profile
Posted by Comfy Place on 2006-08-08 18:28:14 Post Subject: Small Town Baked Goods
As far as the baked goods, we are selling about the same amount each day, a dozen or so. We had initially looked at having some from a local bakery, but opted to bake things ourselves. So far, we don't have too many complaints about this decision. In our case, one of the differentiating aspects is our scones; they are not a common bakery item, and ours seem to sell well. We have also had discussions about going with flash-frozen items that thaw fairly quickly, but at this point the one potential supplier does not have comparable items in flash-frozen that we can compare against our fresh-baked items.
Something that I learned from attending a recent coffee show and seminar is positioning. Where is your baked goods area positioned in relation to your ordering spot? It should be close by so that people ordering a drink are almost forced to stare at the baked goods, and that in turn helps to sell the products. Also, we have started doing a discount in the later afternoon on our baked goods so that we can help to maintain freshness. Its early, so we can't tell if its helping, but we'll keep an eye on things and make a decision in the next month or so as to if we'll keep doing it. Also, try varying what you have in your bakery area; have "morning" items and "afternoon" items to keep things interesting. This is something that we're looking at doing, but we'll need to pick up our overall bakery sales to help make this work well.
I'm certainly not against having bakery items that are from a local bakery, because its what they do, and most of them do it well. What they don't do well is coffee drinks, which is what we do well. Sometimes it is best to team up with them so that your customers can get quality coffee and quality baked goods in one spot. The bakery may lose some customers to you because of your coffee drinks, but they would end up making that up with what you buy from them to sell. In the end, you may have to try a combination of both to see what works the best for your situation.
Back to top | view poster's profile
View entire thread: Instant Capuccino
Posted by desertjedi on 2007-11-16 10:11:28 Post Subject:
I''d beware of any magical, instant coffee drinks. In order to try and imitate the flavor, they probably include ingredients like hydrogenated oils and possibly even high-fructose corn syrup - ingredients not conducive to a long and healthy life.
Back to top | view poster's profile
Posted by desertjedi on 2007-11-16 10:11:28 Post Subject:
I''d beware of any magical, instant coffee drinks. In order to try and imitate the flavor, they probably include ingredients like hydrogenated oils and possibly even high-fructose corn syrup - ingredients not conducive to a long and healthy life.
Back to top | view poster's profile
View entire thread: Frappuccino VS. Ice Blended
Posted by Rowley on 2003-11-24 11:24:27 Post Subject:
good point. I completely forgot about the coffee industries use of branding.
It brings up a very good point to reference a legal preceding that happened in 2003 regarding Starbucks vs. Coffee Bean. Starbucks used the term ice blended which is Californian based Coffee Bean & Tea Leaf branding for their ice blended coffee drinks. I don't know if it went to court or what happened of it, but I don't see the words Ice Blended around in Starbucks at all.
Back to top | view poster's profile
Posted by Rowley on 2003-11-24 11:24:27 Post Subject:
good point. I completely forgot about the coffee industries use of branding.
It brings up a very good point to reference a legal preceding that happened in 2003 regarding Starbucks vs. Coffee Bean. Starbucks used the term ice blended which is Californian based Coffee Bean & Tea Leaf branding for their ice blended coffee drinks. I don't know if it went to court or what happened of it, but I don't see the words Ice Blended around in Starbucks at all.
Back to top | view poster's profile
View entire thread: Instant Coffee!!!!
Posted by syanear on 2006-05-15 07:39:02 Post Subject: Instant Coffee!!!!
Hi Everyone!
Just want to get your opinion on this. What 3-in-1 instant coffee drinks have you tasted? Have you tasted KOPIKO?
Thank's everyone! Hope someone would reply to this. Just need the info
Back to top | view poster's profile
Posted by syanear on 2006-05-15 07:39:02 Post Subject: Instant Coffee!!!!
Hi Everyone!
Just want to get your opinion on this. What 3-in-1 instant coffee drinks have you tasted? Have you tasted KOPIKO?
Thank's everyone! Hope someone would reply to this. Just need the info
Back to top | view poster's profile
View entire thread: Beans, for instants ....
Posted by caffe biscotto on 2008-06-26 17:15:56 Post Subject:
Yes! That's just how my ex wife makes it. It's nice for an evening treat after dinner. Instead of water, they boil milk, then add the instant Nescafe & sugar. It is yummy, but I'm trying to get Byron on the good stuff from Africa and Indonesia. I add a little sugar and cream to his and he sucks it up. Not eight cups per day like me, but he likes it.
I consider the sugary milky coffee drinks as a treat now and again, versus an all day necessity like my pure black gourmet coffees.
Metabolism is a tricky thing, it could be that the switch in itself triggered something in my system. Maybe it wasn't the caffeine or the bean, but my own system. I've felt great since I cut out the instant yesterday.
(cafe con leche es mmm mmm bueno)
Back to top | view poster's profile
Posted by caffe biscotto on 2008-06-26 17:15:56 Post Subject:
Yes! That's just how my ex wife makes it. It's nice for an evening treat after dinner. Instead of water, they boil milk, then add the instant Nescafe & sugar. It is yummy, but I'm trying to get Byron on the good stuff from Africa and Indonesia. I add a little sugar and cream to his and he sucks it up. Not eight cups per day like me, but he likes it.
I consider the sugary milky coffee drinks as a treat now and again, versus an all day necessity like my pure black gourmet coffees.
Metabolism is a tricky thing, it could be that the switch in itself triggered something in my system. Maybe it wasn't the caffeine or the bean, but my own system. I've felt great since I cut out the instant yesterday.
(cafe con leche es mmm mmm bueno)
Back to top | view poster's profile
View entire thread: Opinions on this location
Posted by crema123 on 2007-04-03 07:10:27 Post Subject:
I suppose it comes down to the basic research that is involved with any future site. The problem (and benefit) of just selling coffee as opposed to a restaurant, is you must have high turnover because your average ticket price is going to be less than that of a restaurant: so make sure there's a high traffic count, easily accessable location, and your target market is actaully driving this route.
The margin on specialty coffee drinks is quite nice, however it's low - just one thing to keep in mind.
--
Back to top | view poster's profile
Posted by crema123 on 2007-04-03 07:10:27 Post Subject:
I suppose it comes down to the basic research that is involved with any future site. The problem (and benefit) of just selling coffee as opposed to a restaurant, is you must have high turnover because your average ticket price is going to be less than that of a restaurant: so make sure there's a high traffic count, easily accessable location, and your target market is actaully driving this route.
The margin on specialty coffee drinks is quite nice, however it's low - just one thing to keep in mind.
--
Back to top | view poster's profile
View entire thread: Liquid fructose as a sweetner?
Posted by Rowley on 2004-09-21 04:44:37 Post Subject:
Liquid sweetener is a common sweetener for alot of cafe's near my work, they primaraly use it in iced coffee. I assume because the liquid sweetener dissolves easier then sugar in iced coffee drinks.
Back to top | view poster's profile
Posted by Rowley on 2004-09-21 04:44:37 Post Subject:
Liquid sweetener is a common sweetener for alot of cafe's near my work, they primaraly use it in iced coffee. I assume because the liquid sweetener dissolves easier then sugar in iced coffee drinks.
Back to top | view poster's profile
View entire thread: Drink economics and startup costs
Posted by darkandbitter on 2006-03-21 22:38:17 Post Subject: Drink economics and startup costs
Does anyone know a good source of info on what the profitability of different drink types are (coffee drinks vs. drinks made from a mix like chai vs. fruit smoothies, etc.)?
Similarly does anyone know of any guides that give estimates for startup costs like equipment purchases, employee training, inventory, etc.?
Thanks for your time.
Pat
Back to top | view poster's profile
Posted by darkandbitter on 2006-03-21 22:38:17 Post Subject: Drink economics and startup costs
Does anyone know a good source of info on what the profitability of different drink types are (coffee drinks vs. drinks made from a mix like chai vs. fruit smoothies, etc.)?
Similarly does anyone know of any guides that give estimates for startup costs like equipment purchases, employee training, inventory, etc.?
Thanks for your time.
Pat
Back to top | view poster's profile
View entire thread: The Tim Hortons Iced Capp with Milk vs. Creme
Posted by PinkRose on 2008-04-07 12:50:41 Post Subject:
Hello VentiVanillaLatte,
Yes, you can shave lots of calories off of your coffee drink just by changing your milk selection. If you have been used to getting it with cream or half and half, then you'll definitely taste the difference if you order your drink made with whole milk, 2% milk, or non-fat milk.
Where did you buy the Iced Capp with milk? Was it Starbucks?? Are you sure it was made right???
I've read that when you ask for "milk," Starbucks is now using 2% milk unless you specifically ask for whole milk.
You must have expected to have a difference in taste when you changed your drink order. Nornallly, it shouldn't have been a big surprise, but I imagine that you may have gotten quite a shock if you were used to cream or half and half and then you tasted your Iced Capp made with 2% milk.
It's easy to see how the espresso (coffee) in the drink would be stronger tasting than what you're used to. When you reduce the fat content in the milk selection, you're coffee drink is going to taste more "watered down" and the coffee taste will be more dominant.
The fact is....either you get used to your coffee drinks tasting "different" when you try to cut down on the calories, or you continue to enjoy your regular drink the way you like it and do something else to cut back on calories. For example, if you eat one less cookie a day, you would be cutting back on at least 100 calories. That way you could enjoy your Iced Capp and not have to worry about wanting to spit it out after the first sip.
Rose
Back to top | view poster's profile
Posted by PinkRose on 2008-04-07 12:50:41 Post Subject:
Hello VentiVanillaLatte,
Yes, you can shave lots of calories off of your coffee drink just by changing your milk selection. If you have been used to getting it with cream or half and half, then you'll definitely taste the difference if you order your drink made with whole milk, 2% milk, or non-fat milk.
Where did you buy the Iced Capp with milk? Was it Starbucks?? Are you sure it was made right???
I've read that when you ask for "milk," Starbucks is now using 2% milk unless you specifically ask for whole milk.
You must have expected to have a difference in taste when you changed your drink order. Nornallly, it shouldn't have been a big surprise, but I imagine that you may have gotten quite a shock if you were used to cream or half and half and then you tasted your Iced Capp made with 2% milk.
It's easy to see how the espresso (coffee) in the drink would be stronger tasting than what you're used to. When you reduce the fat content in the milk selection, you're coffee drink is going to taste more "watered down" and the coffee taste will be more dominant.
The fact is....either you get used to your coffee drinks tasting "different" when you try to cut down on the calories, or you continue to enjoy your regular drink the way you like it and do something else to cut back on calories. For example, if you eat one less cookie a day, you would be cutting back on at least 100 calories. That way you could enjoy your Iced Capp and not have to worry about wanting to spit it out after the first sip.
Rose
Back to top | view poster's profile
View entire thread: Drink economics and startup costs
Posted by ElPugDiablo on 2006-07-18 12:11:51 Post Subject: Re: Drink economics and startup costs
Does anyone know a good source of info on what the profitability of different drink types are (coffee drinks vs. drinks made from a mix like chai vs. fruit smoothies, etc.)?
Similarly does anyone know of any guides that give estimates for startup costs like equipment purchases, employee training, inventory, etc.?
Thanks for your time.
Pat
Before doing a lot of online surfing, you can search this forum as your questions have been asked and answered many times.
Back to top | view poster's profile
Posted by ElPugDiablo on 2006-07-18 12:11:51 Post Subject: Re: Drink economics and startup costs
Does anyone know a good source of info on what the profitability of different drink types are (coffee drinks vs. drinks made from a mix like chai vs. fruit smoothies, etc.)?
Similarly does anyone know of any guides that give estimates for startup costs like equipment purchases, employee training, inventory, etc.?
Thanks for your time.
Pat
Before doing a lot of online surfing, you can search this forum as your questions have been asked and answered many times.
Back to top | view poster's profile
View entire thread: Coffee Drinks & Recipes
Posted by davidsbiscotti on 2007-12-28 14:58:12 Post Subject: Coffee Drinks & Recipes
If only there was a room for recipes............
All I'm finding on the net are the many variations of "espresso" drinks.
Also a few liquored down coffee recipes, but there's gotta be more to coffee drinks than adding cream in various forms and froths to espresso.
I've read a few interesting concoctions here, but they're spread throughout the forum.
How about a room just for recipes? Posters can enter their creative coffee drinks in one section.
I'll have to revisit this issue again soon. (It's self-serving in a way).
Back to top | view poster's profile
Posted by davidsbiscotti on 2007-12-28 14:58:12 Post Subject: Coffee Drinks & Recipes
If only there was a room for recipes............
All I'm finding on the net are the many variations of "espresso" drinks.
Also a few liquored down coffee recipes, but there's gotta be more to coffee drinks than adding cream in various forms and froths to espresso.
I've read a few interesting concoctions here, but they're spread throughout the forum.
How about a room just for recipes? Posters can enter their creative coffee drinks in one section.
I'll have to revisit this issue again soon. (It's self-serving in a way).
Back to top | view poster's profile
View entire thread: Coffee drinks pls advise
Posted by Temuri on 2008-10-14 17:39:21 Post Subject: Coffee drinks pls advise
Guys, I have a small chain of coffee shops, where I sell roasted coffee beans. I have really big choice of freshly roasted coffee 15 single origin and 15 blends, bulk tea, small tea and coffee makers. BUT I dont serve coffee in cups upto now. In some locations (especially in large supermarkets) it is clear that people ask for it and get surprised that we dont serve it, even 5 year fanatic regular customers ask us to sell it. The business is simply telling me to offer it. So I would like to ask your advice about the coffee maker or even coffee itself that could be suitable for my needs.
I need a coffee maker that could serve 100-200 cups of really good coffee -- I dont want to harm the reputation of quality coffee roaster because of bad coffee in cup. What you think it should be some single cup making machine or some bunn style with thermos. As you understand I dont want to jump in coffee drinks business, I just need a very small corner able to offer a cup of very good coffee, not espresso even, just regular but fresh coffee with some milk options maximum. No complicated espresso machines.
Any advice? Is there anything like this? Please advise shall I offer one type coffee or several ones? Thanks in advance!
Back to top | view poster's profile
Posted by Temuri on 2008-10-14 17:39:21 Post Subject: Coffee drinks pls advise
Guys, I have a small chain of coffee shops, where I sell roasted coffee beans. I have really big choice of freshly roasted coffee 15 single origin and 15 blends, bulk tea, small tea and coffee makers. BUT I dont serve coffee in cups upto now. In some locations (especially in large supermarkets) it is clear that people ask for it and get surprised that we dont serve it, even 5 year fanatic regular customers ask us to sell it. The business is simply telling me to offer it. So I would like to ask your advice about the coffee maker or even coffee itself that could be suitable for my needs.
I need a coffee maker that could serve 100-200 cups of really good coffee -- I dont want to harm the reputation of quality coffee roaster because of bad coffee in cup. What you think it should be some single cup making machine or some bunn style with thermos. As you understand I dont want to jump in coffee drinks business, I just need a very small corner able to offer a cup of very good coffee, not espresso even, just regular but fresh coffee with some milk options maximum. No complicated espresso machines.
Any advice? Is there anything like this? Please advise shall I offer one type coffee or several ones? Thanks in advance!
Back to top | view poster's profile
View entire thread: any recipes for regular drip coffee machine?
Posted by luxin119 on 2006-05-16 19:10:21 Post Subject: any recipes for regular drip coffee machine?
One of my best friend's 21 birthday is coming. And we are going to have a party at her apartment. Instead of alcohol drinks i want to make her some special coffee drinks. But i only have one regular drip coffee machine.
Do any of you have some recipes that I could use to impress the B-day party people?
Thanks in advance.
Back to top | view poster's profile
Posted by luxin119 on 2006-05-16 19:10:21 Post Subject: any recipes for regular drip coffee machine?
One of my best friend's 21 birthday is coming. And we are going to have a party at her apartment. Instead of alcohol drinks i want to make her some special coffee drinks. But i only have one regular drip coffee machine.
Do any of you have some recipes that I could use to impress the B-day party people?
Thanks in advance.
Back to top | view poster's profile
View entire thread: Iced coffee drink Ideas
Posted by cartoons10 on 2007-07-31 16:57:33 Post Subject: Iced coffee drink Ideas
I love doing Ice coffee drinks in my blender and i'm wondering if there is any ideas out there for a nice home made iced coffee drink?
I love soy milk in my coffee drinks
Back to top | view poster's profile
Posted by cartoons10 on 2007-07-31 16:57:33 Post Subject: Iced coffee drink Ideas
I love doing Ice coffee drinks in my blender and i'm wondering if there is any ideas out there for a nice home made iced coffee drink?
I love soy milk in my coffee drinks
Back to top | view poster's profile
View entire thread: cappuccino????
Posted by equus007 on 2006-07-23 11:01:03 Post Subject: capps
All coffee drinks are made with espresso roasted beans except for:
Cafe AuLait=drip coffee and steamed milk
Depth Charge/Red Eye/other names=Drip with espresso shots added
Back to top | view poster's profile
Posted by equus007 on 2006-07-23 11:01:03 Post Subject: capps
All coffee drinks are made with espresso roasted beans except for:
Cafe AuLait=drip coffee and steamed milk
Depth Charge/Red Eye/other names=Drip with espresso shots added
Back to top | view poster's profile
View entire thread: Help!!!
Posted by wantcoffee on 2004-03-19 04:06:32 Post Subject: Help!!!
I have diffcult to price the 16oz coffee drinks. How many shoots (one shoot = 7g espresso) in 16oz. What charbucks do? I heared that If i put only one shoot, the tast is thin, but if I put two shoots i have charge higher price that customers do not like high price? Should I charge one shoot for 2.75 and charge another shoots for $0.3 on customers requested?
Please help me decide.
Back to top | view poster's profile
Posted by wantcoffee on 2004-03-19 04:06:32 Post Subject: Help!!!
I have diffcult to price the 16oz coffee drinks. How many shoots (one shoot = 7g espresso) in 16oz. What charbucks do? I heared that If i put only one shoot, the tast is thin, but if I put two shoots i have charge higher price that customers do not like high price? Should I charge one shoot for 2.75 and charge another shoots for $0.3 on customers requested?
Please help me decide.
Back to top | view poster's profile
View entire thread: Espresso kiosk
Posted by LiftOff on 2005-03-30 09:16:17 Post Subject:
Nice selection of second rate equipment you got there! I'd steer clear of anyone representing krups. I'm thinking, "wow...with a LaPavoni Pub and a no name grinder, I should be able to produce really mediocre coffee drinks".
Back to top | view poster's profile
Posted by LiftOff on 2005-03-30 09:16:17 Post Subject:
Nice selection of second rate equipment you got there! I'd steer clear of anyone representing krups. I'm thinking, "wow...with a LaPavoni Pub and a no name grinder, I should be able to produce really mediocre coffee drinks".
Back to top | view poster's profile
View entire thread: CHAI
Posted by ron45 on 2005-05-29 11:57:09 Post Subject:
Ok, here goes.....This discription of the process is from an Indian cookbook called Himalayan Mountain Cookery / A Vegitarian Cookbook. It's actually a combination of two recipes in the book and some Ayurvedic extraction techniques. We make a two quart pot at a time.
8-10 whole black peppercorns
Cardamom to taste
1 cinnamon stick broken up
1/2 inch of ginger root crushed or pounded
Cloves to taste
1 quart of whole milk
5 teaspoons of good quality tea
In the 2 quart pot put an inch and a half of water add the ground and crushed spices boil till water is reduced by 1/2 it's volume pour in milk and bring to 190 or so. The book says boil but in this country or any other these days the milk is
already dead why kill it some more? When you get into this range add the tea and keep between 190 and 200 or so for minute or two then steep for about 10 mintues.
Depending on where good fresh cloves and cardamom may be tough to find namaste.com would be a good source. They may even have the book we adapted this recipe from. Also they may have some of the kind of tea this would be make from in the himalayas. Darjeeling would be a waste so look for the indian equivalent of Lipton or just use lipton.
Also the cardamom and cloves are wonderful in waffels and pancakes and the cardamom is gread in oatmeal, or added in small amounts to coffee drinks and I recently tried a pinch in some brandy that was a little on the cheap side and it was great there too. Be careful w/ the amt here is alcohol is a serious extraction device. That gives me some ideas about coffee....but I think you'd need the heat to extract the caffene. hmmmmm... Do not buy ground cardamom if you can help it. The spices used in Indian cooking are there not just for the taste but for their qualities as herbal medicine. They usually ballance or offset qualities in the foods to which they're added. This again is from the five thousand plus year old tradition of Ayurvedic medicine. Let me know what you think of the chai and the spices if you haven't tried some of them in this context.
Ron
Back to top | view poster's profile
Posted by ron45 on 2005-05-29 11:57:09 Post Subject:
Ok, here goes.....This discription of the process is from an Indian cookbook called Himalayan Mountain Cookery / A Vegitarian Cookbook. It's actually a combination of two recipes in the book and some Ayurvedic extraction techniques. We make a two quart pot at a time.
8-10 whole black peppercorns
Cardamom to taste
1 cinnamon stick broken up
1/2 inch of ginger root crushed or pounded
Cloves to taste
1 quart of whole milk
5 teaspoons of good quality tea
In the 2 quart pot put an inch and a half of water add the ground and crushed spices boil till water is reduced by 1/2 it's volume pour in milk and bring to 190 or so. The book says boil but in this country or any other these days the milk is
already dead why kill it some more? When you get into this range add the tea and keep between 190 and 200 or so for minute or two then steep for about 10 mintues.
Depending on where good fresh cloves and cardamom may be tough to find namaste.com would be a good source. They may even have the book we adapted this recipe from. Also they may have some of the kind of tea this would be make from in the himalayas. Darjeeling would be a waste so look for the indian equivalent of Lipton or just use lipton.
Also the cardamom and cloves are wonderful in waffels and pancakes and the cardamom is gread in oatmeal, or added in small amounts to coffee drinks and I recently tried a pinch in some brandy that was a little on the cheap side and it was great there too. Be careful w/ the amt here is alcohol is a serious extraction device. That gives me some ideas about coffee....but I think you'd need the heat to extract the caffene. hmmmmm... Do not buy ground cardamom if you can help it. The spices used in Indian cooking are there not just for the taste but for their qualities as herbal medicine. They usually ballance or offset qualities in the foods to which they're added. This again is from the five thousand plus year old tradition of Ayurvedic medicine. Let me know what you think of the chai and the spices if you haven't tried some of them in this context.
Ron
Back to top | view poster's profile
View entire thread: High Volume latte idea
Posted by cafemakers on 2005-01-27 18:37:42 Post Subject:
New WAY to mass produce Specialty Coffee Drinks
Only in America will we get someone to try and "mass produce" a "specialty." What's next?
Wait, I've got it! Introducing the next revolution in the US specialty coffee market:
EspressYo(tm) - One 32oz traditional coffee-inspired espresso shot and high energy sports drink, available in "in-Yo'-face traditional Italian" or "Slamin' Raspberry" flavors.
Sign up today for this great investment opportunity - make checks payable to "Cash."
Back to top | view poster's profile
Posted by cafemakers on 2005-01-27 18:37:42 Post Subject:
New WAY to mass produce Specialty Coffee Drinks
Only in America will we get someone to try and "mass produce" a "specialty." What's next?
Wait, I've got it! Introducing the next revolution in the US specialty coffee market:
EspressYo(tm) - One 32oz traditional coffee-inspired espresso shot and high energy sports drink, available in "in-Yo'-face traditional Italian" or "Slamin' Raspberry" flavors.
Sign up today for this great investment opportunity - make checks payable to "Cash."
Back to top | view poster's profile
View entire thread: Does Coffee Stunt your Growth?
Posted by Alun_evans on 2008-05-02 20:24:37 Post Subject:
Consumption trends – Coffee drinking rises among American teenagers, experts say
Milan - Though coffee consumption by teens isn't well tracked in the US, Dan Raiten, a nutrition researcher at the National Institutes of Health, says more children seem to be drinking more coffee, and starting at younger ages.
In 2001, 10 per cent of visits to gourmet coffee and tea shops were by consumers under the age of 18, according to market research firm NPD Group. Last year it was 13 per cent.
From there, the numbers go up. The National Coffee Association says young people are the fastest growing coffee-drinking niche. In 2002, about 24 per cent of 18-to 24-year-olds drank coffee. Last year, it was 37 per cent.
But are coffee drinks good for kids?
A 16-ounce Starbucks coffee has about 320 milligrams of caffeine. It would take more than nine 12-ounce Cokes to get that much caffeine from soda.
A 2007 report by the Institute of Medicine's Committee on Nutrition Standards for Foods in Schools advised against selling caffeinated products to children because of possible negative effects of dependency and withdrawal, including difficulty concentrating.
But sweet coffee drinks are making caffeine more accessible to children. The main concern is of kids becoming dependent on it and they need it to get going, specialists say.
From commercials and the media the idea is that you need an extra jolt in life. And now that jolt tastes good to a 12-year-old. "It's a symbol of grown-up sophistication," said in an analysis Temple University professor Bryant Simon. "Caffeine isn't great for you, but it can't really kill you, so this is a safe place for expressing adolescent angst and desires for independence."
Experts from the American Academy of Pediatrics' nutrition committee, worry as they see girls skipping meals and using coffee to lose weight, sometimes fuelled by a glorification of coffee by young celebrities.
Roland Griffiths, a caffeine expert and professor of psychology and neuroscience at Johns Hopkins University says parents should exercise more oversight when it comes to coffee consumption.
Among the side effects, caffeine withdrawal can trigger headaches, lethargy, inability to concentrate, irritability, depression, mood changes and in some cases nausea, vomiting or achy flu-like symptoms
Back to top | view poster's profile
Posted by Alun_evans on 2008-05-02 20:24:37 Post Subject:
Consumption trends – Coffee drinking rises among American teenagers, experts say
Milan - Though coffee consumption by teens isn't well tracked in the US, Dan Raiten, a nutrition researcher at the National Institutes of Health, says more children seem to be drinking more coffee, and starting at younger ages.
In 2001, 10 per cent of visits to gourmet coffee and tea shops were by consumers under the age of 18, according to market research firm NPD Group. Last year it was 13 per cent.
From there, the numbers go up. The National Coffee Association says young people are the fastest growing coffee-drinking niche. In 2002, about 24 per cent of 18-to 24-year-olds drank coffee. Last year, it was 37 per cent.
But are coffee drinks good for kids?
A 16-ounce Starbucks coffee has about 320 milligrams of caffeine. It would take more than nine 12-ounce Cokes to get that much caffeine from soda.
A 2007 report by the Institute of Medicine's Committee on Nutrition Standards for Foods in Schools advised against selling caffeinated products to children because of possible negative effects of dependency and withdrawal, including difficulty concentrating.
But sweet coffee drinks are making caffeine more accessible to children. The main concern is of kids becoming dependent on it and they need it to get going, specialists say.
From commercials and the media the idea is that you need an extra jolt in life. And now that jolt tastes good to a 12-year-old. "It's a symbol of grown-up sophistication," said in an analysis Temple University professor Bryant Simon. "Caffeine isn't great for you, but it can't really kill you, so this is a safe place for expressing adolescent angst and desires for independence."
Experts from the American Academy of Pediatrics' nutrition committee, worry as they see girls skipping meals and using coffee to lose weight, sometimes fuelled by a glorification of coffee by young celebrities.
Roland Griffiths, a caffeine expert and professor of psychology and neuroscience at Johns Hopkins University says parents should exercise more oversight when it comes to coffee consumption.
Among the side effects, caffeine withdrawal can trigger headaches, lethargy, inability to concentrate, irritability, depression, mood changes and in some cases nausea, vomiting or achy flu-like symptoms
Back to top | view poster's profile
View entire thread: High Volume latte idea
Posted by FLT8303 NYC on 2005-01-27 17:56:03 Post Subject: High Volume latte idea
New WAY to mass produce Specialty Coffee Drinks
--------------------------------------------------------------------------------
Hi
What do you think of Lattes made with a hot milk frothing machine which dispenses milk at 158 degrees and it also dispenses foamed milk
My formula would be more cost effective,simpler(no milk frothing)faster and more duplicable for employee turnover
a 16 oz would go something like this
8 oz of really great dark custom roasted coffee
8 oz of heated milk+flavors and syrups topped with Foamed milk from that same machine
My customers are not high end coffee pros like you guys here but they are more like the average Dunkin Donut cust
what do you guys think?
thanks
Back to top | view poster's profile
Posted by FLT8303 NYC on 2005-01-27 17:56:03 Post Subject: High Volume latte idea
New WAY to mass produce Specialty Coffee Drinks
--------------------------------------------------------------------------------
Hi
What do you think of Lattes made with a hot milk frothing machine which dispenses milk at 158 degrees and it also dispenses foamed milk
My formula would be more cost effective,simpler(no milk frothing)faster and more duplicable for employee turnover
a 16 oz would go something like this
8 oz of really great dark custom roasted coffee
8 oz of heated milk+flavors and syrups topped with Foamed milk from that same machine
My customers are not high end coffee pros like you guys here but they are more like the average Dunkin Donut cust
what do you guys think?
thanks
Back to top | view poster's profile
View entire thread: No Charge For Torani Syrup?
Posted by aeneas1 on 2006-05-19 16:45:58 Post Subject:
do you charge drip coffee customers extra for cream, milk and sugar? if not, do your customers that take their drip coffee black feel like "suckers" given they subsidise the costs associated with the milk and sugar crowd? and what about your customers that don't opt for a free refill (assuming you offer this)? do they feel like "suckers" as well given that the price they paid included this? do you charge extra for honey that your hot tea drinkers use (not as expensive as torani, but close) or soy used in your lattes/capps (which is more than twice the cost of milk)? whipped cream on your hot chocolates?
i now simply treat torani syrups, whipped cream and chocolate the same as i do any other coffee condiment (cream, sugar, honey, etc.) - and, as i mentioned, i have received nothing but great responses from my customers, and not just from my flavor-added crowd!
as far as another shop opening and undercutting my prices is concerned, well that's the nature of business whether you sell tires, burritos or g-strings... well maybe not g-strings. and, frankly, my goal has never been to be the cheapest place in town. ironically, a nearby shop could open up and charge more than you and just as easily sink your ship if you don't stay competitive!
fortunately for me there are 6 joints within 5 blocks of me that also sell specialty coffee drinks - i say fortunately because the competetion has forced me to stay on my toes since the day i opended which was 10 1/2 years ago! now there is talk about a guy seeking permission to park his mobile espresso van a block away from me on weekends!! my cafe is located in a tourist town and we can absolutely get packed on weekends, hence his interest.
your competitor asks $4 bucks for mocha? wow! i'm much more in line with your pricing! but once starbuck's bumps their prices to $4.00 - $4.25 a pop, how long do you think it will take independents to follow suit?
Back to top | view poster's profile
Posted by aeneas1 on 2006-05-19 16:45:58 Post Subject:
do you charge drip coffee customers extra for cream, milk and sugar? if not, do your customers that take their drip coffee black feel like "suckers" given they subsidise the costs associated with the milk and sugar crowd? and what about your customers that don't opt for a free refill (assuming you offer this)? do they feel like "suckers" as well given that the price they paid included this? do you charge extra for honey that your hot tea drinkers use (not as expensive as torani, but close) or soy used in your lattes/capps (which is more than twice the cost of milk)? whipped cream on your hot chocolates?
i now simply treat torani syrups, whipped cream and chocolate the same as i do any other coffee condiment (cream, sugar, honey, etc.) - and, as i mentioned, i have received nothing but great responses from my customers, and not just from my flavor-added crowd!
as far as another shop opening and undercutting my prices is concerned, well that's the nature of business whether you sell tires, burritos or g-strings... well maybe not g-strings. and, frankly, my goal has never been to be the cheapest place in town. ironically, a nearby shop could open up and charge more than you and just as easily sink your ship if you don't stay competitive!
fortunately for me there are 6 joints within 5 blocks of me that also sell specialty coffee drinks - i say fortunately because the competetion has forced me to stay on my toes since the day i opended which was 10 1/2 years ago! now there is talk about a guy seeking permission to park his mobile espresso van a block away from me on weekends!! my cafe is located in a tourist town and we can absolutely get packed on weekends, hence his interest.
your competitor asks $4 bucks for mocha? wow! i'm much more in line with your pricing! but once starbuck's bumps their prices to $4.00 - $4.25 a pop, how long do you think it will take independents to follow suit?
Back to top | view poster's profile
View entire thread: can anyone help with latte art?
Posted by muddywater on 2007-04-10 14:42:56 Post Subject: can anyone help with latte art?
ok, ive been a barista for a few months now. ive been trying to do this latte art thing for a while now and its really getting to me. im sure that i can steam the milk properly, ive read a few books on making coffee drinks, but none of them have explained how to perform latte art. Is there a certain milk i should use? ive tried ever milk in the book. is there a certain pitcher i should use? i use a 20oz. pitcher. is there a certain way i should pour it? can the espresso affect the latte art? im overwhelmed.
Back to top | view poster's profile
Posted by muddywater on 2007-04-10 14:42:56 Post Subject: can anyone help with latte art?
ok, ive been a barista for a few months now. ive been trying to do this latte art thing for a while now and its really getting to me. im sure that i can steam the milk properly, ive read a few books on making coffee drinks, but none of them have explained how to perform latte art. Is there a certain milk i should use? ive tried ever milk in the book. is there a certain pitcher i should use? i use a 20oz. pitcher. is there a certain way i should pour it? can the espresso affect the latte art? im overwhelmed.
Back to top | view poster's profile
View entire thread: can anyone help with latte art?
Posted by GrindYourBeans on 2007-04-13 09:59:51 Post Subject: Re: can anyone help with latte art?
ok, ive been a barista for a few months now. ive been trying to do this latte art thing for a while now and its really getting to me. im sure that i can steam the milk properly, ive read a few books on making coffee drinks, but none of them have explained how to perform latte art. Is there a certain milk i should use? ive tried ever milk in the book. is there a certain pitcher i should use? i use a 20oz. pitcher. is there a certain way i should pour it? can the espresso affect the latte art? im overwhelmed.
I posted a video that I found on Yahoo showing someone creating Latte Art. I'm not sure if it'll help. Maybe seeing someone else doing it might help your technique.
Back to top | view poster's profile
Posted by GrindYourBeans on 2007-04-13 09:59:51 Post Subject: Re: can anyone help with latte art?
ok, ive been a barista for a few months now. ive been trying to do this latte art thing for a while now and its really getting to me. im sure that i can steam the milk properly, ive read a few books on making coffee drinks, but none of them have explained how to perform latte art. Is there a certain milk i should use? ive tried ever milk in the book. is there a certain pitcher i should use? i use a 20oz. pitcher. is there a certain way i should pour it? can the espresso affect the latte art? im overwhelmed.
I posted a video that I found on Yahoo showing someone creating Latte Art. I'm not sure if it'll help. Maybe seeing someone else doing it might help your technique.
Back to top | view poster's profile
View entire thread: Java Chips Mocha Frapuccino (new from Starbucks)
Posted by coffeetology girl on 2006-06-16 21:11:02 Post Subject: Java Chips Mocha Frapuccino (new from Starbucks)
Hi!
I like Starbucks because they usually serve new coffee drinks every now and then. Have you heard of Starbuck's new Frapuccino called Java Chips? It replaced the faced out Rhumba Frapuccino.
Java Chips Mocha Frapuccino taste like a regular Mocha Frapuccino with small bits and shredded java chips. Since the java chips don’t melt, they don’t alter the taste of mocha frapuccino; they just add texture and sweetness to the product making this iced blended drink very very sweet and chocolate. We rate it 3 stars.
Back to top | view poster's profile
Posted by coffeetology girl on 2006-06-16 21:11:02 Post Subject: Java Chips Mocha Frapuccino (new from Starbucks)
Hi!
I like Starbucks because they usually serve new coffee drinks every now and then. Have you heard of Starbuck's new Frapuccino called Java Chips? It replaced the faced out Rhumba Frapuccino.
Java Chips Mocha Frapuccino taste like a regular Mocha Frapuccino with small bits and shredded java chips. Since the java chips don’t melt, they don’t alter the taste of mocha frapuccino; they just add texture and sweetness to the product making this iced blended drink very very sweet and chocolate. We rate it 3 stars.
Back to top | view poster's profile
View entire thread: Just opened... not sure what to think. Advice?
Posted by Tophie2 on 2008-11-07 15:16:09 Post Subject:
kcooly you are at 452.00 average daily total. We all wish we could do that, although as mentioned,you are selling about 25% coffee? Your cogs should be at 30% or lower if possible. I really should practice what I preach, but I am selling expensive coffee drinks, with rent at 2700 a month plus power plus water plus plus plus and open 13hrs a day. I love the customers and they really appreciate me being in the plaza. The employees alone are my bread and butter. You are doing fine In my opinion but it is scary scary stuff no doubt.
Back to top | view poster's profile
Posted by Tophie2 on 2008-11-07 15:16:09 Post Subject:
kcooly you are at 452.00 average daily total. We all wish we could do that, although as mentioned,you are selling about 25% coffee? Your cogs should be at 30% or lower if possible. I really should practice what I preach, but I am selling expensive coffee drinks, with rent at 2700 a month plus power plus water plus plus plus and open 13hrs a day. I love the customers and they really appreciate me being in the plaza. The employees alone are my bread and butter. You are doing fine In my opinion but it is scary scary stuff no doubt.
Back to top | view poster's profile
View entire thread: Continued Coffee Woes.......
Posted by PinkRose on 2008-04-28 18:01:06 Post Subject:
Hi ABM,
I agree. Things probably will get better, (eventually) but in the meantime you could lose your shirt if you open up an independent specialty coffee business now. I've been watching lots of established shops struggle to survive.
Many people have to cut back on their spending now-a-days, and they're cutting back on even the simplest of luxuries such as going out for specialty coffee drinks, movies, and popcorn, etc.
When you consider that the price of gasoline is now $3.50 a gallon, and in some cafes a specialty coffee drink is the same price ... well, you can't blame people for giving up the coffee.
I know you'll give it a lot of thought before you decide to take the plunge.
Good luck.
Rose
Back to top | view poster's profile
Posted by PinkRose on 2008-04-28 18:01:06 Post Subject:
Hi ABM,
I agree. Things probably will get better, (eventually) but in the meantime you could lose your shirt if you open up an independent specialty coffee business now. I've been watching lots of established shops struggle to survive.
Many people have to cut back on their spending now-a-days, and they're cutting back on even the simplest of luxuries such as going out for specialty coffee drinks, movies, and popcorn, etc.
When you consider that the price of gasoline is now $3.50 a gallon, and in some cafes a specialty coffee drink is the same price ... well, you can't blame people for giving up the coffee.
I know you'll give it a lot of thought before you decide to take the plunge.
Good luck.
Rose
Back to top | view poster's profile
View entire thread: can anyone give me guidance on an espresso machine?
Posted by sugarbowl on 2007-09-05 21:34:27 Post Subject:
You folks are the best, I got the 29 for a great price. I was actually able to track down the service man who installed it new and serviced it(espresso plus) thanks to your posts he remembered it and gave me the thumbs up. Now I need to get a good grinder (any thoughts).Oh and the hard part, I need I need to learn how to make and market specialty coffee drinks ha ha. Joseph
Back to top | view poster's profile
Posted by sugarbowl on 2007-09-05 21:34:27 Post Subject:
You folks are the best, I got the 29 for a great price. I was actually able to track down the service man who installed it new and serviced it(espresso plus) thanks to your posts he remembered it and gave me the thumbs up. Now I need to get a good grinder (any thoughts).Oh and the hard part, I need I need to learn how to make and market specialty coffee drinks ha ha. Joseph
Back to top | view poster's profile
View entire thread: does anyone make their own base product?
Posted by SunriseCoffeeLasVegas on 2008-09-30 23:49:23 Post Subject:
did you end up finding out if anyone made their own base? I am in the same situation and trying to make a base for my blended coffee drinks.
I found out non fat milk help with the foamy-ness but, am stumped from there. I tried flavorless gelatin which thickens it up but, am reluctant to add it because it just sounds so weird as part of the ingredient list.
If you found out any info please let me know!
Thanks!
Back to top | view poster's profile
Posted by SunriseCoffeeLasVegas on 2008-09-30 23:49:23 Post Subject:
did you end up finding out if anyone made their own base? I am in the same situation and trying to make a base for my blended coffee drinks.
I found out non fat milk help with the foamy-ness but, am stumped from there. I tried flavorless gelatin which thickens it up but, am reluctant to add it because it just sounds so weird as part of the ingredient list.
If you found out any info please let me know!
Thanks!
Back to top | view poster's profile
View entire thread: peppermint mocha
Posted by Rowley on 2004-01-21 09:46:52 Post Subject:
Funny thing, topher just posted a list of coffee recipes for me because of my signature. =)
It includes a peppermint coffee drink. I do not know how it tastes yet though, and I can't compare it to starbucks' creation because I have a habit of avoiding the mob of random flavored coffee drinks.
Back to top | view poster's profile
Posted by Rowley on 2004-01-21 09:46:52 Post Subject:
Funny thing, topher just posted a list of coffee recipes for me because of my signature. =)
It includes a peppermint coffee drink. I do not know how it tastes yet though, and I can't compare it to starbucks' creation because I have a habit of avoiding the mob of random flavored coffee drinks.
Back to top | view poster's profile
View entire thread: We are considering starting a coffee house and need help
Posted by poeticdiabetic on 2006-02-23 16:03:27 Post Subject: We are considering starting a coffee house and need help
Ok. This is my issue:
I have been mandated by the powers-that-be to look into starting a coffee shop in the Cobb County area of Atlanta GA. I have quite a bit of experience in the business arena, but not in retail. This business will be ran out of a 501(c)3 non-profit, and will be utilized not only for coffee, but for arts and culture. Oh, and it will have programming that may contain an evangelistic thrust.
This has been a brain-child of mine for a while, but here's my problem: I know NOTHING about making coffee, outside of what I brew at home!
So, if you got the time, can someone answer the following:
1. Is it possible to learn how to make coffee drinks in lesson form? If so, where can I sign up for class?
2. Considering the large amounts of money it takes to buy the equipment to start a shop, is there somewhere that will consider leasing, or rental?
3. Is there an organization that provides assistance in putting together feasability statements to determine things like potential revenues per cup, startup costs, etc?
4. And lastly, how much money do you need to start a coffee shop?
Back to top | view poster's profile
Posted by poeticdiabetic on 2006-02-23 16:03:27 Post Subject: We are considering starting a coffee house and need help
Ok. This is my issue:
I have been mandated by the powers-that-be to look into starting a coffee shop in the Cobb County area of Atlanta GA. I have quite a bit of experience in the business arena, but not in retail. This business will be ran out of a 501(c)3 non-profit, and will be utilized not only for coffee, but for arts and culture. Oh, and it will have programming that may contain an evangelistic thrust.
This has been a brain-child of mine for a while, but here's my problem: I know NOTHING about making coffee, outside of what I brew at home!
So, if you got the time, can someone answer the following:
1. Is it possible to learn how to make coffee drinks in lesson form? If so, where can I sign up for class?
2. Considering the large amounts of money it takes to buy the equipment to start a shop, is there somewhere that will consider leasing, or rental?
3. Is there an organization that provides assistance in putting together feasability statements to determine things like potential revenues per cup, startup costs, etc?
4. And lastly, how much money do you need to start a coffee shop?
Back to top | view poster's profile
View entire thread: Built-in coffee maker
Posted by fiagt2 on 2005-01-24 07:11:23 Post Subject:
We have had our Jura S7 for a week. We love it and learn more every day. I like strong black coffee(Peete's) and my wife likes it with splenda and milk. We also Like some of the Starbucks seasonal drinks and their Mocha Valencia. Starbucks coffee drinks vary from good to almost undrinkable. Our Jura S7 has been fantastic and the coffee better than most Coffee shops and equal to the best. Our Mocha Valencia's are better than 95% of them from Starbucks. And we are just learning. Learned very fast that you are better to use less flavoring than more.
Back to top | view poster's profile
Posted by fiagt2 on 2005-01-24 07:11:23 Post Subject:
We have had our Jura S7 for a week. We love it and learn more every day. I like strong black coffee(Peete's) and my wife likes it with splenda and milk. We also Like some of the Starbucks seasonal drinks and their Mocha Valencia. Starbucks coffee drinks vary from good to almost undrinkable. Our Jura S7 has been fantastic and the coffee better than most Coffee shops and equal to the best. Our Mocha Valencia's are better than 95% of them from Starbucks. And we are just learning. Learned very fast that you are better to use less flavoring than more.
Back to top | view poster's profile
View entire thread: Microfoam too much to hope for?
Posted by dsal on 2004-08-26 09:16:44 Post Subject: Microfoam too much to hope for?
Hi. I have a cheapo espresso maker. And, (probably) much to your dismay, I really like the microfoam on the coffee drinks at the coffee houses even more than the brew. I like that even on a cup of plain ol' coffee. If my main goal is to have great milk foam that will last until the bottom of the cup, how can I get that without spending mega-bucks on a good espresso machine? Do the stove-top steamers work? I can get steam out of the cheapo Krups machine that I have, but never nice, thick foamed milk. What do you suggest?
Thanks,
dsal
Back to top | view poster's profile
Posted by dsal on 2004-08-26 09:16:44 Post Subject: Microfoam too much to hope for?
Hi. I have a cheapo espresso maker. And, (probably) much to your dismay, I really like the microfoam on the coffee drinks at the coffee houses even more than the brew. I like that even on a cup of plain ol' coffee. If my main goal is to have great milk foam that will last until the bottom of the cup, how can I get that without spending mega-bucks on a good espresso machine? Do the stove-top steamers work? I can get steam out of the cheapo Krups machine that I have, but never nice, thick foamed milk. What do you suggest?
Thanks,
dsal
Back to top | view poster's profile
View entire thread: Will a coffe shop work? Expert opinions needed!
Posted by ncrew on 2004-03-12 09:11:36 Post Subject: Will a coffe shop work? Expert opinions needed!
I live about 30 miles north of Houston, Tx in one of the largest middle class subdivisions in Tx (est mid 80s). Until recently this was mostly rural farm land so the area has a "down-home, country" feel, but in the last 2-3 years the area has been experiencing a building boom of subdivisions for upper middle class familes. (To give you some idea of the road traffic that has cropped up, it now takes me 15 minutes to drive the 3 miles to the freeway while only going through two lights.)
There is one Starbucks within 5 miles. There are no colleges in the immediate area but we have several high shcools and almost all of our teenagers have their own car. My neighborhood ranges from retirees to empty nesters to young famlies starting out.
I want to open a Coffee Cafe where people can have desserts and coffees from around the world. I do not think I'd offer expresso or " fancy" coffee drinks as I intend to also sell the beans retail so the customer could have the same great cup of coffee at home. (Expresso machines at home are unheard of in this area.) I would like to generate a personal income of 50K+.
Do you think the demographics I've described will support this sort of endevor?
All thoughts are welcome...and appreciated!
Back to top | view poster's profile
Posted by ncrew on 2004-03-12 09:11:36 Post Subject: Will a coffe shop work? Expert opinions needed!
I live about 30 miles north of Houston, Tx in one of the largest middle class subdivisions in Tx (est mid 80s). Until recently this was mostly rural farm land so the area has a "down-home, country" feel, but in the last 2-3 years the area has been experiencing a building boom of subdivisions for upper middle class familes. (To give you some idea of the road traffic that has cropped up, it now takes me 15 minutes to drive the 3 miles to the freeway while only going through two lights.)
There is one Starbucks within 5 miles. There are no colleges in the immediate area but we have several high shcools and almost all of our teenagers have their own car. My neighborhood ranges from retirees to empty nesters to young famlies starting out.
I want to open a Coffee Cafe where people can have desserts and coffees from around the world. I do not think I'd offer expresso or " fancy" coffee drinks as I intend to also sell the beans retail so the customer could have the same great cup of coffee at home. (Expresso machines at home are unheard of in this area.) I would like to generate a personal income of 50K+.
Do you think the demographics I've described will support this sort of endevor?
All thoughts are welcome...and appreciated!
Back to top | view poster's profile
View entire thread: Chocolate Latte?
Posted by NW JAVA on 2006-12-15 11:14:48 Post Subject:
The Recipes from coffeegeek.com
These are the faves. I don't have to tell you that there are many more "milk based coffee drinks" out there, but we'll work with the standards.
Click for larger image
Latte
Just a big bowl of hot milk, with a lil' bit of coffee to flavour.
Latte: This is a wildly popular drink in North America. Large quantity of milk, small quantity of coffee. Something the Italians might serve to their children.
It is a great introductory drink, the coffee is softened almost to the point of non-existence and it is topped by just a whisper of foam. Very approachable, perfect for non-coffee drinkers and and the warm milk crowd.
Café au Lait: The French version of a latte. Big and Milky. Something to dip your croissant in, to linger over or to wake up with. It is made with steamed milk and double strength, dark roast coffee in a 50:50 ratio. 50% steamed milk, 50% coffee. Foam is generally not a feature of this drink but I won’t tell if you don’t tell. Float a little foam on top if you want.
Typically served in a large bowl or anything that you can wrap your hands around in a loving embrace. Espresso is not a feature of this drink and so it could also be called a Poor Mans latte. Easily and inexpensively made with only a few simple instruments. See the Steaming Milk for Newbies section for more details.
Click for larger image
Mocha
Lots of chocolate, llots of milk, ots of whipped cream, little bit of coffee.
Mocha: Considered by many to be the gateway drink of the espresso world. A lot of people get hooked and stay hooked on these things. Ya got your chocolate, ya got your sugar, ya got your fat, and did I say you got your chocolate?
You make a mocha with quality chocolate syrup (think Guitard or Godiva, not Nestle Quick), coating the bottom of your cup. Use about an ounce worth of sauce for a 12oz drink, plus or minus to taste. Brew the shots of espresso on top, give it a quick stir, add steamed, lightly foamed milk on top of that and then the coup de grace is a generous pile of whipped cream to finish your arteries off…I mean your Mocha.
Use the same amount of coffee as you would for a latte. If you’ve got a steamwand that can really move the milk add the chocolate sauce to the milk before steaming so that the two mix a little more thoroughly. Some have been known to skip the chocolate sauce and just steam chocolate milk with good results. Nothing beats some really fine chocolate.
I don’t drink these because I wouldn’t want to seem weak or anything and I’m afraid I might like them.
Back to top | view poster's profile
Posted by NW JAVA on 2006-12-15 11:14:48 Post Subject:
The Recipes from coffeegeek.com
These are the faves. I don't have to tell you that there are many more "milk based coffee drinks" out there, but we'll work with the standards.
Click for larger image
Latte
Just a big bowl of hot milk, with a lil' bit of coffee to flavour.
Latte: This is a wildly popular drink in North America. Large quantity of milk, small quantity of coffee. Something the Italians might serve to their children.
It is a great introductory drink, the coffee is softened almost to the point of non-existence and it is topped by just a whisper of foam. Very approachable, perfect for non-coffee drinkers and and the warm milk crowd.
Café au Lait: The French version of a latte. Big and Milky. Something to dip your croissant in, to linger over or to wake up with. It is made with steamed milk and double strength, dark roast coffee in a 50:50 ratio. 50% steamed milk, 50% coffee. Foam is generally not a feature of this drink but I won’t tell if you don’t tell. Float a little foam on top if you want.
Typically served in a large bowl or anything that you can wrap your hands around in a loving embrace. Espresso is not a feature of this drink and so it could also be called a Poor Mans latte. Easily and inexpensively made with only a few simple instruments. See the Steaming Milk for Newbies section for more details.
Click for larger image
Mocha
Lots of chocolate, llots of milk, ots of whipped cream, little bit of coffee.
Mocha: Considered by many to be the gateway drink of the espresso world. A lot of people get hooked and stay hooked on these things. Ya got your chocolate, ya got your sugar, ya got your fat, and did I say you got your chocolate?
You make a mocha with quality chocolate syrup (think Guitard or Godiva, not Nestle Quick), coating the bottom of your cup. Use about an ounce worth of sauce for a 12oz drink, plus or minus to taste. Brew the shots of espresso on top, give it a quick stir, add steamed, lightly foamed milk on top of that and then the coup de grace is a generous pile of whipped cream to finish your arteries off…I mean your Mocha.
Use the same amount of coffee as you would for a latte. If you’ve got a steamwand that can really move the milk add the chocolate sauce to the milk before steaming so that the two mix a little more thoroughly. Some have been known to skip the chocolate sauce and just steam chocolate milk with good results. Nothing beats some really fine chocolate.
I don’t drink these because I wouldn’t want to seem weak or anything and I’m afraid I might like them.
Back to top | view poster's profile
View entire thread: Different coffee drinks
Posted by CoffeeKid on 2006-07-01 09:51:39 Post Subject: Different coffee drinks
Hiya im new here, im quite young (13) and i really enjoy coffee drinking/making.
I usually drink cappuccino made using my expresso machine and the steam nozzle on the side.
Can somebody tell me in rough the diffrence between all the different coffee drinks.
I know that cappuccino is an espresso with steamed milk and frothed milk and i know that mocha is a chocolatey version and an espresso is a plain black coffee with no milk. What are all these amerricano drinks and what is the true difference betwqeen latte and cappuccino?
thanks in advance,
dan
Back to top | view poster's profile
Posted by CoffeeKid on 2006-07-01 09:51:39 Post Subject: Different coffee drinks
Hiya im new here, im quite young (13) and i really enjoy coffee drinking/making.
I usually drink cappuccino made using my expresso machine and the steam nozzle on the side.
Can somebody tell me in rough the diffrence between all the different coffee drinks.
I know that cappuccino is an espresso with steamed milk and frothed milk and i know that mocha is a chocolatey version and an espresso is a plain black coffee with no milk. What are all these amerricano drinks and what is the true difference betwqeen latte and cappuccino?
thanks in advance,
dan
Back to top | view poster's profile
View entire thread: Coffee Survey!
Posted by mark520 on 2004-11-21 11:40:41 Post Subject: Re: Coffee Survey!
1. What is your current age?
22
2. Gender:
M
3. City:
Philadelphia
4. State:
PA
5. Please indicate your ethnicity.
Caucasian/ white
6. Please indicate your current annual income range?
$25,001 to $45,000
7. Do you drink coffee?
Yes
8. Do you usually drink Regular or Decaf?
Regular
9. Approximately how many years have you been a coffee drinker?
less than 1 year
10. In order of preference, please rank these items:
(1= Most preferred 7= Least preferred)
2 Coffee Bean and Tea Leaf
7 Starbucks
3 Coffee you make at home
4 Peet's Coffee and Tea
5 Seattle's Best
6 Coffee made at your work place
1 Other (i.e. coffee carts and small business)
11. On average, how many cups of coffee do you consume?
More than 7 cups
(per week)
12. List all that apply for the coffee drinks that you consume most often:
Drip Coffee
Other (Flavored coffee - Hazlenut, French Vanilla, etc.)
13. On average, how much you typically spend per visit at a coffee shop?
$0 -$2.00
14. Do you feel that your coffee drinking at coffee shops has increased over the last 5 years?
No
15. If so, why do you think that is? List all that apply.
Convenience of coffee shops
16. What season do you drink the most coffee?
Same for all seasons
Back to top | view poster's profile
Posted by mark520 on 2004-11-21 11:40:41 Post Subject: Re: Coffee Survey!
1. What is your current age?
22
2. Gender:
M
3. City:
Philadelphia
4. State:
PA
5. Please indicate your ethnicity.
Caucasian/ white
6. Please indicate your current annual income range?
$25,001 to $45,000
7. Do you drink coffee?
Yes
8. Do you usually drink Regular or Decaf?
Regular
9. Approximately how many years have you been a coffee drinker?
less than 1 year
10. In order of preference, please rank these items:
(1= Most preferred 7= Least preferred)
2 Coffee Bean and Tea Leaf
7 Starbucks
3 Coffee you make at home
4 Peet's Coffee and Tea
5 Seattle's Best
6 Coffee made at your work place
1 Other (i.e. coffee carts and small business)
11. On average, how many cups of coffee do you consume?
More than 7 cups
(per week)
12. List all that apply for the coffee drinks that you consume most often:
Drip Coffee
Other (Flavored coffee - Hazlenut, French Vanilla, etc.)
13. On average, how much you typically spend per visit at a coffee shop?
$0 -$2.00
14. Do you feel that your coffee drinking at coffee shops has increased over the last 5 years?
No
15. If so, why do you think that is? List all that apply.
Convenience of coffee shops
16. What season do you drink the most coffee?
Same for all seasons
Back to top | view poster's profile
View entire thread: Help! I know nothing about coffee
Posted by Parts Guru on 2006-05-27 21:21:47 Post Subject: Re: Help! I know nothing about coffee
I am doing work experience at a bar, and im being taught how to make coffee. However, i have no idea about even the simplest thing about coffee. I dont even know what a short black, long black, flat white and all those terms mean.
Does anyone know a website thta clearly states what all the difference types are?
I really want to learn the difference, i just cant find the material on the internet. I want to be a good employee
thanks for helping
The names of coffee drinks you have referred to are local descriptions and preferences that become popular for ordering purposes. They have nothing to do with the art of making good espresso and espresso based drink.
Knowing signature names of drink is easy. You will go crazy if you follow drink terminology in Seattle.
I would rather have you focus on the quality of espresso and the art of how extracting sweet espresso. Espresso is a sweet and srong aromatic drink. Dark oily roast, powdery fine grind, 25 to 30-lb. tamping pressure, 25 to 30 seconds extraction time does not make good espresso.
Authentic coffee educational sources will not describe local names given to beverages. Specialty Coffee Association of America supplies a great source for education for standards and procedures for espresso and espresso based drinks. They deal in details the standard names of espresso based drinks, roasting, cupping and blending of coffee. Check out their web site.
Good luck
Back to top | view poster's profile
Posted by Parts Guru on 2006-05-27 21:21:47 Post Subject: Re: Help! I know nothing about coffee
I am doing work experience at a bar, and im being taught how to make coffee. However, i have no idea about even the simplest thing about coffee. I dont even know what a short black, long black, flat white and all those terms mean.
Does anyone know a website thta clearly states what all the difference types are?
I really want to learn the difference, i just cant find the material on the internet. I want to be a good employee
thanks for helping
The names of coffee drinks you have referred to are local descriptions and preferences that become popular for ordering purposes. They have nothing to do with the art of making good espresso and espresso based drink.
Knowing signature names of drink is easy. You will go crazy if you follow drink terminology in Seattle.
I would rather have you focus on the quality of espresso and the art of how extracting sweet espresso. Espresso is a sweet and srong aromatic drink. Dark oily roast, powdery fine grind, 25 to 30-lb. tamping pressure, 25 to 30 seconds extraction time does not make good espresso.
Authentic coffee educational sources will not describe local names given to beverages. Specialty Coffee Association of America supplies a great source for education for standards and procedures for espresso and espresso based drinks. They deal in details the standard names of espresso based drinks, roasting, cupping and blending of coffee. Check out their web site.
Good luck
Back to top | view poster's profile
View entire thread: Drink counts decreasing
Posted by Coffee Guy on 2007-06-25 11:51:20 Post Subject:
Hi silverkatzchen:
Summer time things do seem to drop off a little with hot coffee drinks and increase in the cold drink areas. But let me ask you, do you keep a coffee count per shift? I.e. do you measure the amount of coffee you use per shift for espresso and/or drip? What we have found is that if the burrs on your grinder need changing (too dull) we find that you go through an average of about 1/2 pound more than when you have good fresh burrs. This sometimes equates to additional dollars not being rang in due to waste. And if you add that up on a daily basis you might find some loss in sales there. Give that a try and see if that works for you.
Back to top | view poster's profile
Posted by Coffee Guy on 2007-06-25 11:51:20 Post Subject:
Hi silverkatzchen:
Summer time things do seem to drop off a little with hot coffee drinks and increase in the cold drink areas. But let me ask you, do you keep a coffee count per shift? I.e. do you measure the amount of coffee you use per shift for espresso and/or drip? What we have found is that if the burrs on your grinder need changing (too dull) we find that you go through an average of about 1/2 pound more than when you have good fresh burrs. This sometimes equates to additional dollars not being rang in due to waste. And if you add that up on a daily basis you might find some loss in sales there. Give that a try and see if that works for you.
Back to top | view poster's profile
View entire thread: Hello Boss Location
Posted by Anonymous on 2005-02-13 20:32:05 Post Subject: Hello Boss Coffee
Hey there,
I too have found this great and rather addictive Hello Boss line of coffee drinks. I have searched all over the net, and with most of the Taiwanese business sites and can find neither mention of the product or of the company listed on the can -- Grand Far Foods Corp.
I was hoping you may have found some source for it since posting your original message. Also, I will try and go to the Asian Grocery where I bought the products originally and ask the owners where I can buy it. That may end up being a fruitless venture, but if I have any luck I will be glad to email you.
My email is dward1@tulane.edu
Thanks
Drew Ward
Cafe La Boheme
New Orleans, LA USA
Back to top | view poster's profile
Posted by Anonymous on 2005-02-13 20:32:05 Post Subject: Hello Boss Coffee
Hey there,
I too have found this great and rather addictive Hello Boss line of coffee drinks. I have searched all over the net, and with most of the Taiwanese business sites and can find neither mention of the product or of the company listed on the can -- Grand Far Foods Corp.
I was hoping you may have found some source for it since posting your original message. Also, I will try and go to the Asian Grocery where I bought the products originally and ask the owners where I can buy it. That may end up being a fruitless venture, but if I have any luck I will be glad to email you.
My email is dward1@tulane.edu
Thanks
Drew Ward
Cafe La Boheme
New Orleans, LA USA
Back to top | view poster's profile
View entire thread: Coffee Survey!
Posted by mbaguy on 2004-11-17 20:16:39 Post Subject: Coffee Survey!
I greatly value your opinion and would like you to help me for my MBA project by answering a few quick questions. This survey should take approximately five minutes.
1. What is your current age?
2. Gender:
3. City:
4. State:
5. Please indicate your ethnicity.
Caucasian/ white
American Eskimo
Hispanic
Native American
African American/ Black
Pacific Islander
Asian
Other
6. Please indicate your current annual income range?
Less than $25,000
$25,001 to $45,000
$45,001 to $65,000
Greater than $65,000
7. Do you drink coffee?
8. Do you usually drink Regular or Decaf?
9. Approximately how many years have you been a coffee drinker?
10. In order of preference, please rank these items:
(1= Most preferred 7= Least preferred)
Coffee Bean and Tea Leaf
Starbucks
Coffee you make at home
Peet's Coffee and Tea
Seattle's Best
Coffee made at your work place
Other (i.e. coffee carts and small business)
11. On average, how many cups of coffee do you consume?
One or less cups per day
2 to 3 cups per week
4 to 5 cups
6 to 7 cups
More than 7 cups
12. List all that apply for the coffee drinks that you consume most often:
Drip Coffee
Cappuccino
Latte (plain)
Iced/ Blended drinks
Espresso
Macchiato
Flavored Latte
Other
Mocha
Flavored Mocha
Americano
13. On average, how much you typically spend per visit at a coffee shop?
$0 -$2.00
$4.01 - $6.00
$2.01 - $4.00
More than $6.00
14. Do you feel that your coffee drinking at coffee shops has increased over the last 5 years? Yes No
15. If so, why do you think that is? List all that apply.
Work related/ Professional life
Convenience of coffee shops
Drink menu options
School/ Study activities
Social atmosphere/ meeting place
Family responsibilities
Coffee popularity
16. What season do you drink the most coffee?
Spring
Summer
Fall
Winter
Same for all seasons
Back to top | view poster's profile
Posted by mbaguy on 2004-11-17 20:16:39 Post Subject: Coffee Survey!
I greatly value your opinion and would like you to help me for my MBA project by answering a few quick questions. This survey should take approximately five minutes.
1. What is your current age?
2. Gender:
3. City:
4. State:
5. Please indicate your ethnicity.
Caucasian/ white
American Eskimo
Hispanic
Native American
African American/ Black
Pacific Islander
Asian
Other
6. Please indicate your current annual income range?
Less than $25,000
$25,001 to $45,000
$45,001 to $65,000
Greater than $65,000
7. Do you drink coffee?
8. Do you usually drink Regular or Decaf?
9. Approximately how many years have you been a coffee drinker?
10. In order of preference, please rank these items:
(1= Most preferred 7= Least preferred)
Coffee Bean and Tea Leaf
Starbucks
Coffee you make at home
Peet's Coffee and Tea
Seattle's Best
Coffee made at your work place
Other (i.e. coffee carts and small business)
11. On average, how many cups of coffee do you consume?
One or less cups per day
2 to 3 cups per week
4 to 5 cups
6 to 7 cups
More than 7 cups
12. List all that apply for the coffee drinks that you consume most often:
Drip Coffee
Cappuccino
Latte (plain)
Iced/ Blended drinks
Espresso
Macchiato
Flavored Latte
Other
Mocha
Flavored Mocha
Americano
13. On average, how much you typically spend per visit at a coffee shop?
$0 -$2.00
$4.01 - $6.00
$2.01 - $4.00
More than $6.00
14. Do you feel that your coffee drinking at coffee shops has increased over the last 5 years? Yes No
15. If so, why do you think that is? List all that apply.
Work related/ Professional life
Convenience of coffee shops
Drink menu options
School/ Study activities
Social atmosphere/ meeting place
Family responsibilities
Coffee popularity
16. What season do you drink the most coffee?
Spring
Summer
Fall
Winter
Same for all seasons
Back to top | view poster's profile
View entire thread: Coffee Survey!
Posted by topher on 2004-11-18 03:35:08 Post Subject:
1. What is your current age? early 30's
2. Gender: Male
3. City: Jax
4. State: FL
5. Please indicate your ethnicity.
Caucasian/ white X
American Eskimo
Hispanic
Native American
African American/ Black
Pacific Islander
Asian
Other
6. Please indicate your current annual income range? I do O.k.
Less than $25,000
$25,001 to $45,000
$45,001 to $65,000
Greater than $65,000
7. Do you drink coffee? Lots and Lots
8. Do you usually drink Regular or Decaf? Regular
9. Approximately how many years have you been a coffee drinker? 16
10. In order of preference, please rank these items:
(1= Most preferred 7= Least preferred)
Coffee Bean and Tea Leaf:not here
Starbucks 7
Coffee you make at home: too lazy
Peet's Coffee and Tea not here
Seattle's Best not here
Coffee made at your work place 1
Other (i.e. coffee carts and small business)2
11. On average, how many cups of coffee do you consume?
One or less cups per day
2 to 3 cups per week
4 to 5 cups
6 to 7 cups
More than 7 cups X
12. List all that apply for the coffee drinks that you consume most often:
Drip Coffee X
Cappuccino
Latte (plain)
Iced/ Blended drinks
Espresso X
Macchiato
Flavored Latte
Other
Mocha
Flavored Mocha
Americano X
13. On average, how much you typically spend per visit at a coffee shop?
$0 -$2.00 X
$4.01 - $6.00
$2.01 - $4.00
More than $6.00
14. Do you feel that your coffee drinking at coffee shops has increased over the last 5 years? Yes No :stayed the same....went everyday
15. If so, why do you think that is? List all that apply.
Work related/ Professional life X
Convenience of coffee shops
Drink menu options
School/ Study activities
Social atmosphere/ meeting place
Family responsibilities
Coffee popularity
16. What season do you drink the most coffee?
Spring
Summer
Fall
Winter
Same for all seasons X
Back to top | view poster's profile
Posted by topher on 2004-11-18 03:35:08 Post Subject:
1. What is your current age? early 30's
2. Gender: Male
3. City: Jax
4. State: FL
5. Please indicate your ethnicity.
Caucasian/ white X
American Eskimo
Hispanic
Native American
African American/ Black
Pacific Islander
Asian
Other
6. Please indicate your current annual income range?
I do O.k. Less than $25,000
$25,001 to $45,000
$45,001 to $65,000
Greater than $65,000
7. Do you drink coffee? Lots and Lots
8. Do you usually drink Regular or Decaf? Regular
9. Approximately how many years have you been a coffee drinker? 16
10. In order of preference, please rank these items:
(1= Most preferred 7= Least preferred)
Coffee Bean and Tea Leaf:not here
Starbucks 7
Coffee you make at home: too lazy
Peet's Coffee and Tea not here
Seattle's Best not here
Coffee made at your work place 1
Other (i.e. coffee carts and small business)2
11. On average, how many cups of coffee do you consume?
One or less cups per day
2 to 3 cups per week
4 to 5 cups
6 to 7 cups
More than 7 cups X
12. List all that apply for the coffee drinks that you consume most often:
Drip Coffee X
Cappuccino
Latte (plain)
Iced/ Blended drinks
Espresso X
Macchiato
Flavored Latte
Other
Mocha
Flavored Mocha
Americano X
13. On average, how much you typically spend per visit at a coffee shop?
$0 -$2.00 X
$4.01 - $6.00
$2.01 - $4.00
More than $6.00
14. Do you feel that your coffee drinking at coffee shops has increased over the last 5 years? Yes No :stayed the same....went everyday
15. If so, why do you think that is? List all that apply.
Work related/ Professional life X
Convenience of coffee shops
Drink menu options
School/ Study activities
Social atmosphere/ meeting place
Family responsibilities
Coffee popularity
16. What season do you drink the most coffee?
Spring
Summer
Fall
Winter
Same for all seasons X
Back to top | view poster's profile
View entire thread: Hello Boss Location
Posted by Andre on 2005-05-26 11:49:50 Post Subject: Location of Grand Far Foods Corp., Maker of Hello Boss
Hello:
I am also searching for the location of Grand Far Foods Corp., the manufacturer of Hello Boss canned Asian coffee drinks. I am a vending machine operator in Oakland, California who has had big success selling Hello Boss Cappuccino which is the second most popular and most profitable non-carbonated beverage in my vending machines. I have been buying mine on sale at the 99 Ranch Asian grocery store chain, but now that the sale is over I cannot afford to pay full retail price for it and pass the higher costs on to my customers. So I am trying to contact the manufacturer, Grand Far Foods Corp. to negotiate direct purchases from their distributor, wholesaler or importer at a lower price than retail. The internet has yielded no website nor email address. I will try to talk to the manager of 99 Ranch on where they get Hello Boss.
Sincerely,
Andre
Back to top | view poster's profile
Posted by Andre on 2005-05-26 11:49:50 Post Subject: Location of Grand Far Foods Corp., Maker of Hello Boss
Hello:
I am also searching for the location of Grand Far Foods Corp., the manufacturer of Hello Boss canned Asian coffee drinks. I am a vending machine operator in Oakland, California who has had big success selling Hello Boss Cappuccino which is the second most popular and most profitable non-carbonated beverage in my vending machines. I have been buying mine on sale at the 99 Ranch Asian grocery store chain, but now that the sale is over I cannot afford to pay full retail price for it and pass the higher costs on to my customers. So I am trying to contact the manufacturer, Grand Far Foods Corp. to negotiate direct purchases from their distributor, wholesaler or importer at a lower price than retail. The internet has yielded no website nor email address. I will try to talk to the manager of 99 Ranch on where they get Hello Boss.
Sincerely,
Andre
Back to top | view poster's profile
View entire thread: recipes
Posted by redmoose on 2004-08-30 13:43:18 Post Subject:
thanks for the reply i live in oklahoma that is sort of the middle of the us. the shop is a pharmacy and it is like the old timey kinds with a soda fountin and such. they decided to do coffee drinks as well. they just know about the basic stuff like mochas and lattes. and thats about it. so i am working there and i know more than they do. but i always like to learn about new things. also the more i know the more hours i will get and such. so if you guys have any ideas that would be great.
~RedMoose~
Back to top | view poster's profile
Posted by redmoose on 2004-08-30 13:43:18 Post Subject:
thanks for the reply i live in oklahoma that is sort of the middle of the us. the shop is a pharmacy and it is like the old timey kinds with a soda fountin and such. they decided to do coffee drinks as well. they just know about the basic stuff like mochas and lattes. and thats about it. so i am working there and i know more than they do. but i always like to learn about new things. also the more i know the more hours i will get and such. so if you guys have any ideas that would be great.
~RedMoose~
Back to top | view poster's profile
View entire thread: Hello Boss Location
Posted by edwwu on 2005-05-27 18:46:56 Post Subject:
Hello,
I am a student from Taiwan. The "Hello Boss coffee" confused me for a long time cause I've never heard this product and it's manufacturer in my country. I think the "Hello Boss Coffee" is a clone product of another Taiwan coffee brand " Mr. Brown Coffee". You can see the below website :
http://sh2.yahoo.edyna.com/kingcar/item ... id=1001283
http://www.kingcar.com.tw/company05.htm
The brand photos of "Hello Boss" and "Mr. Brown" are similar, right ? I do not know why the "Hello Boss" coffee is so popular in California, because for we Taiwanese, it looks like a clone product of "Mr. Brown coffee". I think if you go to chinatown or some other asian market, you can also find the "Mr. Brown coffee". The " Mr. Brown Coffee" is a famous coffee brand with good reputation in Taiwan. As for "Hello Boss" (?) . Maybe the company really exists in Taiwan and sells its coffee drinks to U.S only. I am sure that the "Hello Boss" product do not sold in Taiwan market.
Ed
Back to top | view poster's profile
Posted by edwwu on 2005-05-27 18:46:56 Post Subject:
Hello,
I am a student from Taiwan. The "Hello Boss coffee" confused me for a long time cause I've never heard this product and it's manufacturer in my country. I think the "Hello Boss Coffee" is a clone product of another Taiwan coffee brand " Mr. Brown Coffee". You can see the below website :
http://sh2.yahoo.edyna.com/kingcar/item ... id=1001283
http://www.kingcar.com.tw/company05.htm
The brand photos of "Hello Boss" and "Mr. Brown" are similar, right ? I do not know why the "Hello Boss" coffee is so popular in California, because for we Taiwanese, it looks like a clone product of "Mr. Brown coffee". I think if you go to chinatown or some other asian market, you can also find the "Mr. Brown coffee". The " Mr. Brown Coffee" is a famous coffee brand with good reputation in Taiwan. As for "Hello Boss" (?) . Maybe the company really exists in Taiwan and sells its coffee drinks to U.S only. I am sure that the "Hello Boss" product do not sold in Taiwan market.
Ed
Back to top | view poster's profile
View entire thread: Question for MUDDY CUP
Posted by alsterling on 2006-09-28 15:44:47 Post Subject:
I'm hopeing that I didn't miss anything, and have found this topic precisely what we've been mulling over for our coffee venture. Borrowing from the original post.......My question is about size offerings within what I have to presume is a traditional espresso coffee cafe.
As an example.....What do you serve or offer if someone walks in, wants to sit down and asks for a true double cappuccino; 1/3, 1/3 and 1/3? That's, at best, a 6 oz. serving. Do you offer, as we've been thinking, "traditional" espresso beverages "and" American style coffee flavored drinks? I'm not being sarcastic, but describe the 16oz cap's, lattes, as "coffee flavored", as they do defy the base recipes.
Our thought is to split the menu and let the customers make their decision as to whether they want to be served "No. Italian style" or "Amercanized version" coffee drinks. That demands "to-go" cups of even smaller sizes; ie, 6oz., and also demitasse to 4oz and 6oz. hard cups. If the operation doesn't have "sit down", then I'd understand paper cups only. By the way, some shops in Brasil have small auto dishwashers built into the front counter areas for the hard cup inventory.
Would appreciate comments and opinions... thanks, Al
Back to top | view poster's profile
Posted by alsterling on 2006-09-28 15:44:47 Post Subject:
I'm hopeing that I didn't miss anything, and have found this topic precisely what we've been mulling over for our coffee venture. Borrowing from the original post.......My question is about size offerings within what I have to presume is a traditional espresso coffee cafe.
As an example.....What do you serve or offer if someone walks in, wants to sit down and asks for a true double cappuccino; 1/3, 1/3 and 1/3? That's, at best, a 6 oz. serving. Do you offer, as we've been thinking, "traditional" espresso beverages "and" American style coffee flavored drinks? I'm not being sarcastic, but describe the 16oz cap's, lattes, as "coffee flavored", as they do defy the base recipes.
Our thought is to split the menu and let the customers make their decision as to whether they want to be served "No. Italian style" or "Amercanized version" coffee drinks. That demands "to-go" cups of even smaller sizes; ie, 6oz., and also demitasse to 4oz and 6oz. hard cups. If the operation doesn't have "sit down", then I'd understand paper cups only. By the way, some shops in Brasil have small auto dishwashers built into the front counter areas for the hard cup inventory.
Would appreciate comments and opinions... thanks, Al
Back to top | view poster's profile
View entire thread: Coffee Consumption Statistics - Must View
Posted by Anonymous on 2004-10-29 00:28:39 Post Subject: Coffee Consumption Statistics - Must View
Coffee Consumption Statistics
The National Coffee Association and The Specialty Coffee Association of America conduct annual surveys regarding coffee consumption each year. The gathered data below can be extremely beneficial to anyone wishing to start a business or just have an insight on coffee consumption.
-------------------------------------------------------------------------------
Results of Gathered Data:
Nearly 52% of Americans over 18 years of age drink coffee every day. This represents over 100 million daily drinkers. 30 million American adults drink specialty coffee beverages daily; which include a mocha, latte, espresso, café mocha, cappuccino, frozen/iced coffee beverages, etc.
Average Beverage Price:
The average price for an espresso based drink is $2.45
The average price for brewed coffee is $1.38.
Coffee Cup Consumption per Day:
Men drink as much coffee as women; each consuming an average of 1.6 cups per day.
Women seem to be more concerned about the price than men.
Among coffee drinkers, the average consumption in the United States is 3.2 cups of coffee per day.
Average Cup Size:
The average coffee cup size is 9 ounces.
30% of the population drinks coffee occasionally.
Time of day:
65% of all coffee is consumed during breakfast hours
30% between meals
5% with other meals
Preferences:
35% of coffee drinkers prefer black coffee
60% prefer to add sugar and/or cream
Motivations:
Women indicated that drinking coffee is a good way to relax.
Men indicated that coffee helps them get the job done.
Miscellaneous:
The United States imports in excess of $4 Billion worth of coffee per year.
Americans consume 400 million cups of coffee per day making the United States the leading consumer of coffee in the world.
On an average, 250 Cups of espresso and coffee drinks are sold per day at almost any espresso drive-thru business with a great visible location. (500 cups per day is extraordinary.)
Independent coffee shops manage to sell 31% of espresso-based drinks, while the rest is brewed coffee.
Back to top | view poster's profile
Posted by Anonymous on 2004-10-29 00:28:39 Post Subject: Coffee Consumption Statistics - Must View
Coffee Consumption Statistics
The National Coffee Association and The Specialty Coffee Association of America conduct annual surveys regarding coffee consumption each year. The gathered data below can be extremely beneficial to anyone wishing to start a business or just have an insight on coffee consumption.
-------------------------------------------------------------------------------
Results of Gathered Data:
Nearly 52% of Americans over 18 years of age drink coffee every day. This represents over 100 million daily drinkers. 30 million American adults drink specialty coffee beverages daily; which include a mocha, latte, espresso, café mocha, cappuccino, frozen/iced coffee beverages, etc.
Average Beverage Price:
The average price for an espresso based drink is $2.45
The average price for brewed coffee is $1.38.
Coffee Cup Consumption per Day:
Men drink as much coffee as women; each consuming an average of 1.6 cups per day.
Women seem to be more concerned about the price than men.
Among coffee drinkers, the average consumption in the United States is 3.2 cups of coffee per day.
Average Cup Size:
The average coffee cup size is 9 ounces.
30% of the population drinks coffee occasionally.
Time of day:
65% of all coffee is consumed during breakfast hours
30% between meals
5% with other meals
Preferences:
35% of coffee drinkers prefer black coffee
60% prefer to add sugar and/or cream
Motivations:
Women indicated that drinking coffee is a good way to relax.
Men indicated that coffee helps them get the job done.
Miscellaneous:
The United States imports in excess of $4 Billion worth of coffee per year.
Americans consume 400 million cups of coffee per day making the United States the leading consumer of coffee in the world.
On an average, 250 Cups of espresso and coffee drinks are sold per day at almost any espresso drive-thru business with a great visible location. (500 cups per day is extraordinary.)
Independent coffee shops manage to sell 31% of espresso-based drinks, while the rest is brewed coffee.
Back to top | view poster's profile
View entire thread: Coffee Drinks & Recipes
Posted by davidsbiscotti on 2008-03-31 12:16:55 Post Subject:
Hey Rose.
I've done some research on coffee drinks to get some ideas for biscotti recipes. I picked up quite a few ideas, using finely ground espresso as a base ingredient. Thing is, most drinks have some form of milk or cream. I can't use those in my recipes, unless in powder form and I don't want to get into that either. Most coffee shops nowadays are just asking for a basic biscotti anyway, so I'm all set.
As far as the chocolate espresso martini, I still have yet to try one. I like some liquors, most chocolates and espressos. Sounds like a winning combination right? I will be making a rum raisin biscotti soon.
BTW - Tread carefully through the graveyards of aged posts. Bad things could happen if old skeletons are dug up.
Back to top | view poster's profile
Posted by davidsbiscotti on 2008-03-31 12:16:55 Post Subject:
Hey Rose.
I've done some research on coffee drinks to get some ideas for biscotti recipes. I picked up quite a few ideas, using finely ground espresso as a base ingredient. Thing is, most drinks have some form of milk or cream. I can't use those in my recipes, unless in powder form and I don't want to get into that either. Most coffee shops nowadays are just asking for a basic biscotti anyway, so I'm all set.
As far as the chocolate espresso martini, I still have yet to try one. I like some liquors, most chocolates and espressos. Sounds like a winning combination right? I will be making a rum raisin biscotti soon.
BTW - Tread carefully through the graveyards of aged posts. Bad things could happen if old skeletons are dug up.
Back to top | view poster's profile
View entire thread: What brand of syrup do you prefer?
Posted by AJPRATT on 2007-06-19 15:07:57 Post Subject: What brand of syrup do you prefer?
I am trying to decide on what syrup to feature in my store. I have tried a few different samples of some of the most popular brands, but it is a tough decision for me, because I do not care for flavored coffee/drinks. I would really appreciate some professional feedback. I have also reviewed some past posts on this topic, but have not seen anything leaning towards one in particular. I know that price can be a deciding factor for most, but I want to use the best that I can afford.
Thanks!
Back to top | view poster's profile
Posted by AJPRATT on 2007-06-19 15:07:57 Post Subject: What brand of syrup do you prefer?
I am trying to decide on what syrup to feature in my store. I have tried a few different samples of some of the most popular brands, but it is a tough decision for me, because I do not care for flavored coffee/drinks. I would really appreciate some professional feedback. I have also reviewed some past posts on this topic, but have not seen anything leaning towards one in particular. I know that price can be a deciding factor for most, but I want to use the best that I can afford.
Thanks!
Back to top | view poster's profile
View entire thread: Iced coffee drink Ideas
Posted by burtonridr on 2008-03-04 10:12:46 Post Subject:
I usually make like 10 cups of coffee in my pot at home. I usually drink a cup or two a day from that pot, my girlfriend drinks a cup or two, so that leaves us with 6 cups left over. Instead of pouring it out, we pour it into a mason jar and put it in the refrigerator to use later for cold coffee drinks.
Our recipe is simple, put ice in a glass, fill 3/4 full with cold coffee, then add your favorite flavored creamer to taste. Its delicious and saves money because your getting more from each pot if you usually just throw away the old coffee.
Back to top | view poster's profile
Posted by burtonridr on 2008-03-04 10:12:46 Post Subject:
I usually make like 10 cups of coffee in my pot at home. I usually drink a cup or two a day from that pot, my girlfriend drinks a cup or two, so that leaves us with 6 cups left over. Instead of pouring it out, we pour it into a mason jar and put it in the refrigerator to use later for cold coffee drinks.
Our recipe is simple, put ice in a glass, fill 3/4 full with cold coffee, then add your favorite flavored creamer to taste. Its delicious and saves money because your getting more from each pot if you usually just throw away the old coffee.
Back to top | view poster's profile
View entire thread: barista training
Posted by mikefly on 2005-07-22 05:53:02 Post Subject:
what can you learn from barista training??? i have been a chef for 13 years and myself and two other people opened a coffee house with a limited food menu(pannini,muffins,etc)were just out side of davenport and we are building a customer base out of people that used to get there coffee drinks in davenport but claim we are beter(not braging)and none of us have any barista training but our customers just love us!!!!!!! what do they teach you at these training seminars and should we risk messing up what were are building up???
Back to top | view poster's profile
Posted by mikefly on 2005-07-22 05:53:02 Post Subject:
what can you learn from barista training??? i have been a chef for 13 years and myself and two other people opened a coffee house with a limited food menu(pannini,muffins,etc)were just out side of davenport and we are building a customer base out of people that used to get there coffee drinks in davenport but claim we are beter(not braging)and none of us have any barista training but our customers just love us!!!!!!! what do they teach you at these training seminars and should we risk messing up what were are building up???
Back to top | view poster's profile
View entire thread: water purification systems
Posted by Javamom on 2006-02-09 13:53:50 Post Subject:
I used to live in that city and remember the place I worked in and was this underlying "taste" in the coffee/drinks. It has to be the water. Not all places have this. But some do and they have different beans. Same underlying strange taste and different places/beans....what could it be?
I wonder if I could ask "hey how do you treat the water coming in?" Would you ask that? I almost do.
I use spring water at home. We live on a well and have to soften the water is nasty and we dont make coffee with it or drink it.
Back to top | view poster's profile
Posted by Javamom on 2006-02-09 13:53:50 Post Subject:
I used to live in that city and remember the place I worked in and was this underlying "taste" in the coffee/drinks. It has to be the water. Not all places have this. But some do and they have different beans. Same underlying strange taste and different places/beans....what could it be?
I wonder if I could ask "hey how do you treat the water coming in?" Would you ask that? I almost do.
I use spring water at home. We live on a well and have to soften the water is nasty and we dont make coffee with it or drink it.
Back to top | view poster's profile