View entire thread: PR: Brew Ha Ha! Serious Coffee Menu Creates Serious Dilemma
Posted by cafemakers on 2007-12-11 18:51:44 Post Subject: PR: Brew Ha Ha! Serious Coffee Menu Creates Serious Dilemma
WILMINGTON, DE (PRWEB) December 12, 2007 – Brew Ha Ha! gets serious with the addition of seven serious coffee beverages at its store in Center City, Philadelphia.
Brew Ha Ha!'s menu additions include traditionally-prepared small but intense specialty coffee beverages, original Brew Ha Ha! signature creations, and a selection of premium French pressed single origin coffees. A new coffee tasting flight pairs chocolates with a sampler of 3 contrasting varietals for the flavor curious.
"Serious times call for serious coffee," cautions Brew Ha Ha! owner Alisa Morkides, "the demand for satisfying rich coffee flavor is reaching historic levels, so we see no alternative but to bring these great tasting beverages to our area, which is going to mean that customers will have more choices."
The addition of serious coffee delights is expected to create a dilemma for city coffee lovers: to stand by longtime favorites like the Brew Ha Ha! mocha latte or to indulge in the serious coffee flavor of an intense espresso macchiato and real 5 oz traditional cappuccino.
"It's a big deal," continues Morkides. "Coffee drinkers are fiercely loyal to their favorite flavor combinations; you don’t just switch from being a mochachino drinker to an espresso drinker overnight. It takes some serious consideration before making that scale of lifestyle change."
The new serious coffee menu will be available on Tuesday, December 18 at 212 S. 12th Street in Center City, Philadelphia and at all Brew Ha Ha! locations in January. Are you ready to get serious?
About Brew Ha Ha!
Alisa Morkides left her profession as a financial analyst to found the first Brew Ha Ha! location in Greenville, Delaware in 1993. The company now operates 10 retail coffee shops in Northern Delaware, one in Maryland, and one in Philadelphia. In 1999, the business was named to the INC 500 list of top privately owned companies. More information and location addresses are available online at http://www.brewhaha.com
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Posted by cafemakers on 2007-12-11 18:51:44 Post Subject: PR: Brew Ha Ha! Serious Coffee Menu Creates Serious Dilemma
WILMINGTON, DE (PRWEB) December 12, 2007 – Brew Ha Ha! gets serious with the addition of seven serious coffee beverages at its store in Center City, Philadelphia.
Brew Ha Ha!'s menu additions include traditionally-prepared small but intense specialty coffee beverages, original Brew Ha Ha! signature creations, and a selection of premium French pressed single origin coffees. A new coffee tasting flight pairs chocolates with a sampler of 3 contrasting varietals for the flavor curious.
"Serious times call for serious coffee," cautions Brew Ha Ha! owner Alisa Morkides, "the demand for satisfying rich coffee flavor is reaching historic levels, so we see no alternative but to bring these great tasting beverages to our area, which is going to mean that customers will have more choices."
The addition of serious coffee delights is expected to create a dilemma for city coffee lovers: to stand by longtime favorites like the Brew Ha Ha! mocha latte or to indulge in the serious coffee flavor of an intense espresso macchiato and real 5 oz traditional cappuccino.
"It's a big deal," continues Morkides. "Coffee drinkers are fiercely loyal to their favorite flavor combinations; you don’t just switch from being a mochachino drinker to an espresso drinker overnight. It takes some serious consideration before making that scale of lifestyle change."
The new serious coffee menu will be available on Tuesday, December 18 at 212 S. 12th Street in Center City, Philadelphia and at all Brew Ha Ha! locations in January. Are you ready to get serious?
About Brew Ha Ha!
Alisa Morkides left her profession as a financial analyst to found the first Brew Ha Ha! location in Greenville, Delaware in 1993. The company now operates 10 retail coffee shops in Northern Delaware, one in Maryland, and one in Philadelphia. In 1999, the business was named to the INC 500 list of top privately owned companies. More information and location addresses are available online at http://www.brewhaha.com
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View entire thread: south african coffee culture
Posted by cindy on 2008-04-12 04:25:17 Post Subject: south african coffee culture
now, without being too nasty. south africans have sooo much to learn about coffee its scary!
now, i have a large setup at the moment. its a restuarant and bar. but ive been involved in the coffee industry for just over 3 years now, and i have managed to add the roastery to the establishment, and its been more than successfull. what does get to me (and this incident happened less than 2 hours ago) is a young couple that came and sat down outside, and it was just a bit chilli this morning and they took the coffee menu and randomly chose 2 single espressos (i think its becuase its the cheapest on the menu). i made it, sent it out and the cocky little boy came inside and started throwing tantrums about how shit the coffee is because its so small, and its so strong and theres no milk in it and how is he suppose to drink it, and why do i give him a glass of water with it instead of a mini milk jug, after which he asked me where he can go to find a decent cup of coffee.
now, if there are any south africans on this forum. PLEASE, take a read through this site, you will spare yourself the embarresment when commenting on coffee and also, you will make life for people such as myself alot more pleasant.
PLEASE, DO NOT compare speciality coffee to WIMPY COFFEE (a fast food chain in south africa who specialize in take aways and breakfasts)
DO NOT, call speciality coffee "MOER KOFFIE"
and DO NOT make up names or try and use the wimpy names to order coffee at an independant espresso bar or coffee shop.
not only does it tick off the barista, it just shows that people heard the name CREAM-O-CINO somewhere, and they reckon its just got to be something good becuase its not a word you use everyday!
i have mentioned on a previous post (instant cappucino) what a definition of a coffee shop in south africa was all about, but for those of you who didnt here it goes again.
this happens in a lot of small towns, bored housewives come up with the idea that she would be able to open a coffee shop. so what does she do?
she goes to a department store, buys a perculator on a sale and then pushes realy cheap rubbish coffee through it, tops it with whipped cream from a tin and calls it a cappucino. and dont you dare try and teach them otherwise. you are wasting your time. ive even had the misfortune of ordering a regular coffee from a restaurant, and getting a cup of black, instant napalm resembling fluids which they claim to be coffee.
honestly people! you are not helping the south african situation at all!
on the other hand, there are a few franchised speciality coffee bars that have popped up over the last couple of years, and i have to congratulate and thank those of you who are responsible for it. the fact that you were able to last this long without bursting a main artiry and stabbing people in the face with the blunt end of a wooden spoon is nothing less than amazing! whenever im away from town i stock my system with a few shots until i reach the other side or see at least one of the more decent places (i wont mention names but you know exactly who you are).
please people, make sure of your facts before you start critisizing!
its a pain for us. your ignorant comments wont change the taste of the coffee, espresso will be made in the same way tomoro as it was today, and unless you have a recipe for the made up names, keep them to yourself.
thanks to all
a very numb feeling little coffee person.....me
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Posted by cindy on 2008-04-12 04:25:17 Post Subject: south african coffee culture
now, without being too nasty. south africans have sooo much to learn about coffee its scary!
now, i have a large setup at the moment. its a restuarant and bar. but ive been involved in the coffee industry for just over 3 years now, and i have managed to add the roastery to the establishment, and its been more than successfull. what does get to me (and this incident happened less than 2 hours ago) is a young couple that came and sat down outside, and it was just a bit chilli this morning and they took the coffee menu and randomly chose 2 single espressos (i think its becuase its the cheapest on the menu). i made it, sent it out and the cocky little boy came inside and started throwing tantrums about how shit the coffee is because its so small, and its so strong and theres no milk in it and how is he suppose to drink it, and why do i give him a glass of water with it instead of a mini milk jug, after which he asked me where he can go to find a decent cup of coffee.
now, if there are any south africans on this forum. PLEASE, take a read through this site, you will spare yourself the embarresment when commenting on coffee and also, you will make life for people such as myself alot more pleasant.
PLEASE, DO NOT compare speciality coffee to WIMPY COFFEE (a fast food chain in south africa who specialize in take aways and breakfasts)
DO NOT, call speciality coffee "MOER KOFFIE"
and DO NOT make up names or try and use the wimpy names to order coffee at an independant espresso bar or coffee shop.
not only does it tick off the barista, it just shows that people heard the name CREAM-O-CINO somewhere, and they reckon its just got to be something good becuase its not a word you use everyday!
i have mentioned on a previous post (instant cappucino) what a definition of a coffee shop in south africa was all about, but for those of you who didnt here it goes again.
this happens in a lot of small towns, bored housewives come up with the idea that she would be able to open a coffee shop. so what does she do?
she goes to a department store, buys a perculator on a sale and then pushes realy cheap rubbish coffee through it, tops it with whipped cream from a tin and calls it a cappucino. and dont you dare try and teach them otherwise. you are wasting your time. ive even had the misfortune of ordering a regular coffee from a restaurant, and getting a cup of black, instant napalm resembling fluids which they claim to be coffee.
honestly people! you are not helping the south african situation at all!
on the other hand, there are a few franchised speciality coffee bars that have popped up over the last couple of years, and i have to congratulate and thank those of you who are responsible for it. the fact that you were able to last this long without bursting a main artiry and stabbing people in the face with the blunt end of a wooden spoon is nothing less than amazing! whenever im away from town i stock my system with a few shots until i reach the other side or see at least one of the more decent places (i wont mention names but you know exactly who you are).
please people, make sure of your facts before you start critisizing!
its a pain for us. your ignorant comments wont change the taste of the coffee, espresso will be made in the same way tomoro as it was today, and unless you have a recipe for the made up names, keep them to yourself.
thanks to all
a very numb feeling little coffee person.....me
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View entire thread: how to set up coffee bar
Posted by wahidkarim on 2004-03-14 08:48:18 Post Subject: how to set up coffee bar
Hi people,
interested to setup coffee bar?
where: school function, church, club, small hotel, fair...etc
why: startup kit very cheap, no franchise fee. various coffee menu available, no expensive machine required, can start immediately. banners and menu wilb provided. High profit guaranteed.
emailme for further info.
wahidkarim@hotmail.com
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Posted by wahidkarim on 2004-03-14 08:48:18 Post Subject: how to set up coffee bar
Hi people,
interested to setup coffee bar?
where: school function, church, club, small hotel, fair...etc
why: startup kit very cheap, no franchise fee. various coffee menu available, no expensive machine required, can start immediately. banners and menu wilb provided. High profit guaranteed.
emailme for further info.
wahidkarim@hotmail.com
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View entire thread: Coffee Shop menu's
Posted by ElPugDiablo on 2005-12-13 12:07:51 Post Subject:
google coffee menu, you will get different many menus to look at. But, "Often the difference in cafes is not in the menu anyway, but service and commitment to product excellence." is very true. Observe everything. I have a notebook that I take when I visit a shop. I write down the pros and cons, what I can learn from and how I can improve my shop, and what do avoid.
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Posted by ElPugDiablo on 2005-12-13 12:07:51 Post Subject:
google coffee menu, you will get different many menus to look at. But, "Often the difference in cafes is not in the menu anyway, but service and commitment to product excellence." is very true. Observe everything. I have a notebook that I take when I visit a shop. I write down the pros and cons, what I can learn from and how I can improve my shop, and what do avoid.
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View entire thread: HELP NEEDED FROM GREECE!
Posted by Alun_evans on 2005-01-25 03:59:31 Post Subject:
Luckily my rather mixed background (no comments please) means I have an interest in Greece and a few other Meddittereanean countries. I have some nice usage figures for Greece 2001-2003 (2004 not available yet). Will email it to you. Would suggest you join the SCAE as it is European focused....a nice surprise is that their conference this year is in Athens (March 4-7). The conference includes the usual Euro Barista champs as well as a section on the Greek Specialty Coffee market- (subjects ike how a Small Greek Roaster can survive, Developing a Coffee Menu for the Greek Market, Export Options for Greek Roasters, Grinding for the Greek Market etc). Membership of the SCAE is good value- join up and go along and participate. Good luck
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Posted by Alun_evans on 2005-01-25 03:59:31 Post Subject:
Luckily my rather mixed background (no comments please) means I have an interest in Greece and a few other Meddittereanean countries. I have some nice usage figures for Greece 2001-2003 (2004 not available yet). Will email it to you. Would suggest you join the SCAE as it is European focused....a nice surprise is that their conference this year is in Athens (March 4-7). The conference includes the usual Euro Barista champs as well as a section on the Greek Specialty Coffee market- (subjects ike how a Small Greek Roaster can survive, Developing a Coffee Menu for the Greek Market, Export Options for Greek Roasters, Grinding for the Greek Market etc). Membership of the SCAE is good value- join up and go along and participate. Good luck
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View entire thread: need a few ideas for a coffee menu!!!
Posted by cindy on 2005-10-21 04:38:35 Post Subject: need a few ideas for a coffee menu!!!
im in the process of starting off with my coffee shop/roastery and i need a few easy/good ideas to add onto my coffee menu.
ive got most of the machines ill be needing to fully operate....all i need is ideas
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Posted by cindy on 2005-10-21 04:38:35 Post Subject: need a few ideas for a coffee menu!!!
im in the process of starting off with my coffee shop/roastery and i need a few easy/good ideas to add onto my coffee menu.ive got most of the machines ill be needing to fully operate....all i need is ideas
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View entire thread: Our new website is up!
Posted by Fresh Roaster on 2008-01-29 12:05:54 Post Subject:
I'll have to check into that FF issue. Hadn't heard of any problems before. And thanks for the comments. Next week we add the blog, forum and "Expert's Corner". We've got some nice guest columnists set up starting with Robert Barker from Kenneth David's Coffee Review. Get your questions ready!
Something neat is coming soon too... It's called "Fresh Roast Marketplace". I can't say too much just yet but stay tuned. It's in the Fresh Roasted Coffee Menu on the site. All I will say is it will change the way many people buy... uh,... I meant, roast their own coffee, on line!
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Posted by Fresh Roaster on 2008-01-29 12:05:54 Post Subject:
I'll have to check into that FF issue. Hadn't heard of any problems before. And thanks for the comments. Next week we add the blog, forum and "Expert's Corner". We've got some nice guest columnists set up starting with Robert Barker from Kenneth David's Coffee Review. Get your questions ready!
Something neat is coming soon too... It's called "Fresh Roast Marketplace". I can't say too much just yet but stay tuned. It's in the Fresh Roasted Coffee Menu on the site. All I will say is it will change the way many people buy... uh,... I meant, roast their own coffee, on line!
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View entire thread: Location Synopsis - Give me your Feedback
Posted by BaristaTrainer on 2005-09-09 11:47:54 Post Subject:
I have to agree with Mike. I have managed multiple coffeehouses from start up and have found that in the last two where I had the ability to introduce a progressive yet selective food menu our profits only increased. You do not want to offer to many items that directly compete with your coffee beverages, but if you can raise your ticket average from $2.85 up to $4.75 by offering other items that compliment your coffee menu, you will have a much better chance of meeting your P&L goals, especially in an area with less traffic and is un-saturated/un-sophisticated in regards to specialty coffee.
We have had clients that have started out with panini with some hesitance but have brought sales up to over 100 panini a day, and at $5 or $6 a piece that can greatly add to your income.
Interesting too that Starbucks is now re-introducing hot sandwiches in many locations ...
Utopia, I think that you will face many challenges that you most likely already see with this location. It will take a lot of research to find out if your business will be accepted and patronized to the level you will need to be successful. See if there is a business class or instructor at the University who would like to make this a project for a class? How to determine if a business can be successful in a small town. Just a thought.
- Matt
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Posted by BaristaTrainer on 2005-09-09 11:47:54 Post Subject:
I have to agree with Mike. I have managed multiple coffeehouses from start up and have found that in the last two where I had the ability to introduce a progressive yet selective food menu our profits only increased. You do not want to offer to many items that directly compete with your coffee beverages, but if you can raise your ticket average from $2.85 up to $4.75 by offering other items that compliment your coffee menu, you will have a much better chance of meeting your P&L goals, especially in an area with less traffic and is un-saturated/un-sophisticated in regards to specialty coffee.
We have had clients that have started out with panini with some hesitance but have brought sales up to over 100 panini a day, and at $5 or $6 a piece that can greatly add to your income.
Interesting too that Starbucks is now re-introducing hot sandwiches in many locations ...
Utopia, I think that you will face many challenges that you most likely already see with this location. It will take a lot of research to find out if your business will be accepted and patronized to the level you will need to be successful. See if there is a business class or instructor at the University who would like to make this a project for a class? How to determine if a business can be successful in a small town. Just a thought.
- Matt
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View entire thread: Please help before I strangle my local barristas....
Posted by cindy on 2008-07-29 03:47:52 Post Subject:
local baristas!
this may come accross as very disturbing but here in south africa one of the bigger franchises in coffee (and they dont even specialise in coffee) is wimpy...a mainly take out and breakfast orientated establishment.
in the last 3 or so years (might even be longer) they started a massive movement with their coffee, putting huge 2 and 3 group machines in their outlets and adding realy strange names to their coffee menu (e.g. CREAM-O-CINO) and grabbing realy (excuse the outburst) illitarate people to work on the machines.
i am yet to come accross an outlet with a cleaned steaming wand.
also, they never leave their portafillers in the machines to keep them warm, they always plop them down next to the machine and they dont clean out the portafillers after using it.
they dont seem to understand why there is a cup warmer ontop of the machine coz they keep a few cups on there and then use cold ones they pulled out of another cupboard. also, i have never seen any of them ever using a thermometer to steam the milk.
other than that....its all good.
these are the type of people who are baristas...or at least, they operate the espresso machines...and they have never heard of what a barista is.
i believe fully automatic machines were designed for those who are not interested in learning how to make proper coffee.
once again....thank you to the few speciality coffee outlets around south africa who still manage to stay open with idiots like the breakfast outlets who seem to be rulling the market.
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Posted by cindy on 2008-07-29 03:47:52 Post Subject:
local baristas!
this may come accross as very disturbing but here in south africa one of the bigger franchises in coffee (and they dont even specialise in coffee) is wimpy...a mainly take out and breakfast orientated establishment.
in the last 3 or so years (might even be longer) they started a massive movement with their coffee, putting huge 2 and 3 group machines in their outlets and adding realy strange names to their coffee menu (e.g. CREAM-O-CINO) and grabbing realy (excuse the outburst) illitarate people to work on the machines.
i am yet to come accross an outlet with a cleaned steaming wand.
also, they never leave their portafillers in the machines to keep them warm, they always plop them down next to the machine and they dont clean out the portafillers after using it.
they dont seem to understand why there is a cup warmer ontop of the machine coz they keep a few cups on there and then use cold ones they pulled out of another cupboard. also, i have never seen any of them ever using a thermometer to steam the milk.
other than that....its all good.
these are the type of people who are baristas...or at least, they operate the espresso machines...and they have never heard of what a barista is.
i believe fully automatic machines were designed for those who are not interested in learning how to make proper coffee.
once again....thank you to the few speciality coffee outlets around south africa who still manage to stay open with idiots like the breakfast outlets who seem to be rulling the market.
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View entire thread: cold brew/toddy question
Posted by BeanGrinder on 2005-04-11 09:33:21 Post Subject: Re: Cold-Brewed Coffee without the commitment
After reading the posts on this Toddy System I decided to research it further. I found that it is not difficult to make cold-brewed coffee sans any special "maker".
1. I poured 1/2 lb of Community Coffee Dark Roast into a water pitcher and covered it with 4 cups of water making sure the coffee was thoroughly mixed with the water.
2. I covered it with Saran Wrap and put it in the fridge for 14 hours.
3. In the morning, I ran it through a filter sandwiched between a metal strainer and filter cup, making sure to push down on the grinds with a spoon to extract as much as possible.
4. Using the standard 3:1 ratio with hot water, I enjoyed my first cup ever of Cold-Brewed Coffee...VERY GOOD!
I haven't seen this tip here, but no matter if you make it on your own or use a "maker", heating your concentrate in the microwave for 30 seconds before adding the water will let you enjoy a HOT cup of coffee instead of a warm cup. I noticed no degredation in the actual flavor.
I will still enjoy my coffee from the french press on those cold mornings when I need the bitter bite, but I think I found my preferred method with the cold brewing.
Your process is a little more labor intensive than the Toddy, but works. I use the Toddy system to pre-mix a base for our frozen coffee menu items.
I think some coffee tastes better cold-brewed, whether served cold or hot. But as observed earlier, taste is subjective.
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Posted by BeanGrinder on 2005-04-11 09:33:21 Post Subject: Re: Cold-Brewed Coffee without the commitment
After reading the posts on this Toddy System I decided to research it further. I found that it is not difficult to make cold-brewed coffee sans any special "maker".
1. I poured 1/2 lb of Community Coffee Dark Roast into a water pitcher and covered it with 4 cups of water making sure the coffee was thoroughly mixed with the water.
2. I covered it with Saran Wrap and put it in the fridge for 14 hours.
3. In the morning, I ran it through a filter sandwiched between a metal strainer and filter cup, making sure to push down on the grinds with a spoon to extract as much as possible.
4. Using the standard 3:1 ratio with hot water, I enjoyed my first cup ever of Cold-Brewed Coffee...VERY GOOD!
I haven't seen this tip here, but no matter if you make it on your own or use a "maker", heating your concentrate in the microwave for 30 seconds before adding the water will let you enjoy a HOT cup of coffee instead of a warm cup. I noticed no degredation in the actual flavor.
I will still enjoy my coffee from the french press on those cold mornings when I need the bitter bite, but I think I found my preferred method with the cold brewing.
Your process is a little more labor intensive than the Toddy, but works. I use the Toddy system to pre-mix a base for our frozen coffee menu items.
I think some coffee tastes better cold-brewed, whether served cold or hot. But as observed earlier, taste is subjective.
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View entire thread: Roasting Single Origin for espresso?
Posted by pstam on 2005-01-24 03:42:15 Post Subject: Re: Roasting Single Origin for espresso?
Generally speaking, I don't agree with the single origin espresso, which is not really taste enough, eccept Monssoon of India or maybe few of others.
For the traditional espresso drinkers, normally the single origin espresso does not taste great. but, for the beginers of espresso drinker like Illy of Italy as of 100% arabica beans, such espresso is soft enough to be accepted, and maybe also good for some people which prefer the soft coffee drink.
Based on such understanding, we designed our coffee menu with the very famous Italian blend of Molinari as the standard espresso for the reason that there are traditional espresso drinkers in our cafe. If one like and possible, it is possible to add more choices of SINGLE OPRIGIN espresso for the people who prefer it.
It means that there is market for it, but not large.
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Posted by pstam on 2005-01-24 03:42:15 Post Subject: Re: Roasting Single Origin for espresso?
Generally speaking, I don't agree with the single origin espresso, which is not really taste enough, eccept Monssoon of India or maybe few of others.
For the traditional espresso drinkers, normally the single origin espresso does not taste great. but, for the beginers of espresso drinker like Illy of Italy as of 100% arabica beans, such espresso is soft enough to be accepted, and maybe also good for some people which prefer the soft coffee drink.
Based on such understanding, we designed our coffee menu with the very famous Italian blend of Molinari as the standard espresso for the reason that there are traditional espresso drinkers in our cafe. If one like and possible, it is possible to add more choices of SINGLE OPRIGIN espresso for the people who prefer it.
It means that there is market for it, but not large.
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