Whether you’re opening a coffee shop or simply looking to expand your beverage menu in your restaurant, choosing the right coffee equipment for the job can make a world of difference.
Knowing how to sell and serve your selection of tea can make the difference between merely offering tea to making a profit.Read More
Espresso drinks require more than a simple pour, and the equipment requires more than simply flipping a switch. Once trained, though, your baristas can utilize your espresso machine to create delicious concoctions that are sure to keep your customers coming back for more.
Macchiato, latte, cappuccino: many espresso terms used today have far strayed from their origins. Regardless, if your restaurant serves coffee and espresso, then understanding basic terms as well as their modern meanings holds value.
The process of brewing coffee by dripping water over ground coffee beans has mostly gone unchanged for the past 80 years. In response, the selection of coffee equipment has evolved very little, hindering the advancement of our favorite caffeinated beverage (of course, unless you’re a soda drinker and prefer carbonation and caffeine over slow-roasted coffee beans!). Recently, though, many players have made advancements in the field, pushing the limits of coffee brewing as we know it!
Last week, Starbucks debuted its new restaurant
with a new concept - the ‘espresso shot’ of restaurants, as they call
it. These tiny versions of their standard locations are going to start
popping up around New York, piloting their idea of what customers are
wanting from coffee shops: speed and efficiency. Should this concept
take off, it’ll make other baristas wonder, ‘Should we open an
efficiency shop?’. Here are some things to keep in mind if you’re
considering opening one of these espresso-sized coffeehouses.