Espresso Blog

Refresh Your Coffeehouse Menu, Part II: Designing & Printing Your Menu

Your Coffee Shop Menu, Part I: When, Why and How to Update It

Is Coffee Freshness Overrated?

Revisit Your Coffee Business Plan—Regularly!

Inventory Management for Your Coffee Shop or Restaurant

Social Media Mistakes to Avoid for Coffee Shop and Restaurant Owners

Social Media Strategies for Coffee Shop and Restaurant Owners

Food Allergies Bring Challenges & Opportunities to Restaurants and Cafés

Coffee Expert Guesses Which Coffee is Expensive ... and Which One is Cheap

How To Tamp Espresso Like a Pro

Coffeehouse Management Skill #4: Attention to Detail

Rev Up Your Coffeehouse Marketing—and Your Profits

Video: Clean Your Espresso Machine!

Coffeehouse Management Skill #3: Accountability

Coffeehouse Management Skill #2: Open Communication

Coffeehouse Management Skill #1: Adaptable Leadership

Is Your Outdoor Seating Area Ready For Summer?

Iced Coffee, Iced Tea and Smoothies Offer Summer Profitability

Achieve Your Green Coffee Goals Part III: Eliminating Plastics

Achieve Your Green Coffee Shop Goals Part II: From Local Food to Recycling, It All Adds Up

Achieve Your Green Coffee Shop Goals, Part I: Perform an Energy Audit

How Do You Know If You've Poured the Perfect Shot of Espresso?

Improve Your Staff’s Body Language as Part of Your Customer Satisfaction Strategy

Controlling Your Restaurant Business Costs

Is Your Customer Service as Good as You Think It Is?

Five Coffee Equipment Maintenance Tips

The Science Behind Milk Frothing—And Its Importance For Espresso Drinks

Airpot Selection and Maintenance Tips

How to Talk to Customers at Your Coffeehouse or Restaurant

So Many Coffeehouse Design Plans, So Little Time

Sales Training for The Retail Coffee or Restaurant Setting

Evaluate Your Coffee Shop or Restaurant Chai Program Before Fall Arrives

Should You Diversify Your Coffee Shop Offerings?

Inventory Management: As Simple as Getting to Know Your Customers

The Latte Example: Figuring Out Your Food Costs

Sustainable Coffee: What's In It For Your Coffee Shop?

Easy Coffee Shop Marketing Ideas

Espresso Equipment Maintenance: The Key to Consistency

Coffeehouse Buildout: Getting Your Plans In Order

Espresso Extraction: A Finer Grind is Usually Better

Fresh Coffee Is The Key To Happiness

The Pros and Cons of Caffeine Consumption

Listen To Your Customers and Employees To Improve Your Coffee Business

Making Your Point In Nerve-Wracking Situations

Strategies for Building Revenue in Your Coffee Shop or Restaurant

What Makes a Coffee Shop Succeed?

Listen To Employees Who Challenge Policies

How Does Water Filtration Make Coffee and Tea Taste Its Best?

Educate Your Customer: The Difference Between Cold Brew and Iced Coffee

New Report Shows Why Coffee's Future Is Bright

Coffee Types: Know Your Natural From Your Washed From Your Honey

So Many Coffeehouse Design Plans, So Little Time

Tips From A Pro For Opening A Coffee Shop

A Few Tips From A Pro For Opening A Coffee Shop

Coffeehouse Design: Know The Layout You Need

Download The Coffee Market 2016 Report

Variations In Pour Over Coffee

How Coffee Processing Affects Flavor

Cupping Notes: Learn to distinguish between coffee characteristics

Three Ways Millennials Will Change Your Business

A Cupping Guide For New Staff or Customers — and Maybe Even Yourself

SCAA's new flavor wheel groups together different flavor attributes of coffee

2015: The Year In Coffee Culture

Non-Dairy Milks: Which Ones Are Best With Espresso?

For The Love of Coffee: Work Injuries Among Baristas

Tea Infusions: Add subtle sophistication to your drink menu

Iced Coffee Versus Cold Press: Is Therecold_brew_and_iced_coffee A Clear Winner?

I’ll Take My Latte with a Shot of Bacteria


How To Choose An Espresso Coffee Grinder

Sprudge's Take On LaMarzocco's "Auto Brew Ratio"

How To Sell More Than Coffee in OCS

SCAA's Green Guide Helps Coffee Shops Reduce Waste

Choosing The Right Espresso Machine

Antique Espresso Machine of the Month: La Cimbali Rapida

ROI of Commercial Espresso Machines

Italian Espresso: The Founder of Tradition

Refrigeration Consideration in your New Space

On the Grind

Water Treatment for Commercial Espresso Equipment

Espresso: An Organoleptic Experience

Coffee Operation Pop Quiz

Avoid the Common Coffee Mistakes

Choosing the Proper Commercial Espresso Equipment, by Peter Kelsch

The 5 M's of a Traditional Italian Espresso

Decaffeinated Coffee: Coffee Minus the Jolt

Super-Automatic Espresso Machines: Fast, Convenient, and Consistent

Countertop Height Considerations for Your New Espresso Machine

Pre-Installation Requirements of your New Espresso Machine

Investing in a Superautomatic: Why Cheap is not a Viable Solution

Factors of a Grinder Investment

5 Keys to Operational Success

Your Choice in Water isn't Hard

Why Shopping Local Makes Sense

Commercial Espresso Machine Definitions

Slow Times calls for Higher Quality, Better Focus in Specialty Coffee

Coffee Menu Item Pricing

Honest, High-Quality Coffee & Espresso Drinks

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