Month: February 2018

Some Like It Too Hot? Rethinking Coffee Serving Practices

When questioning professionals or consumers about influences on coffee quality, factors such as type, variety and origin, processing, sorting, gentle roasting, fresh grinding or the type of preparation are usually named. Very rarely, however, is the temperature is brought into play. According to popular opinion, the best way to think with coffee is “the hotter the better”. This belief needs to be tackled in two ways. [Sign in to continue]

What Can You Learn From Your Competitors?

This article is not about some crazy marketing strategies for your coffee shop, that will cost you all of your budget, but it’s about the simplest thing you can actually do, look over to your competition! You shouldn’t copy them. Doing a good job with promoting your coffee shop is far from copying other shops! Let’s say it is more about taking their advantages and

Reuters Poll on World Coffee Supply: It’s a Record for Brazil’s Crop

Reuters poll forecasts a Global coffee supply surplus in 2018-2019 with Brazil’s record coffee harvest: the country is expected to produce 60 million 60-kg coffee bags (44 million of Arabica and 16 million bags of Robusta). According to Conab, Brazil’s national supplies agency, in 2018 Brazilian coffee bag production will rise between 54,4 million and 58,51 million. In 2019-2020 Brazilian crop

A Robot Barista Debuted in Tokyo

In Tokyo’s Shibuya district, a robot barista makes a coffee at Henn-na Cafe. As reported by newsobserver.com, to order a coffee, the customer must buy a ticket at a vending machine. The price of a cup of coffee is ¥ 320 ($ 3). The robot welcomes the customer through an attached screen that shows facial expressions and asks if you want

5 Steps to Set Up a Barista Training Program

How to establish a barista training program? Here are 5 steps to do so:
Number 1: Form your C-team
That’s mean you first need a coffee experts team of people – Coffee Team. The team should consist of a group of members who are responsible to coffee quality assurance, coffee education and research & development. These people are the engine of your coffee business. They will be in touch with the latest trend of the coffee world and build up proper trainings for your barista.
Apart from that, the team serves a symbolic meaning to your barista team. They will have a group of people to look up to, which helps to create a better learning environment in the company.
[Sign in to continue]

The Importance of a Training Program for Your Barista Trainees

Many cafe owners invest significantly into the actual products instead of the barista. But the naked truth is without a good barista, you can never win.

Global Coffee Production: The Largest Growth Is In Central America

Total production in the year 2017, according to an Ico report, has an estimated 158.93 million bags, with an increase of 0.8%, compared to last year. In this total, the share of Arabica is at 62.2% compared to 64.8% in 2016, with a drop of 3.3%. Robustas’ share is up from 35.2% in 2016 to 37.8% in 2017, with an

The Green Coffee Cup: Britain Is Going To Cut Off The Disposable Cups

According to a report published by the British parliamentary committee, in the UK at least 2,5 billion disposable coffee cups are thrown away per year, and just 0,25% can be recycled. The Environmental Audit Committee, appointed by the House of Commons, suggests a fee to around 10 percent on every cup of coffee sold (named “Latte levy”) for every disposable cup

China: The Next Giant Of Coffee Production?

China is unsurprisingly one of the 70 coffee producing countries, since it has a millennia rooted in an unshakeable tea culture.

4 Mistakes You’Re Still Making On Facebook For Your Coffee Business

Should you still be using Facebook for your coffee business, is there not much happening on your Facebook page? Not many followers have joined your page recently; your posts seem to be ignored by your audience. Yes, there’s this Facebook algorithm going on, that tends to choose what content to show to your fans and which not. But there are also four things that you still might be doing

« Previous