Soy’s Superiority
For vegans and the lactose intolerant, soy milk is still the standby. It’s also the non-dairy choice of baristas because it creates the best foam,...
Dana Manciagli , Contributing Writer, Minneapolis/St. Paul Business Journal
Last year, millennials surpassed Generation X in the workplace.
Today, in the U.S., one in three workers is a millennial, someone between the ages of 18 and 34.
They’re numerically the largest generation, standing strong at an estimated 80 million.
But beyond the numbers, the millennial mindset is changing traditional views of business, creating challenges and...
by Liz Clayton
Originally published at eater.com.
This year, coffee culture went from specialty to mainstream.
The contemporary specialty coffee movement, whatever you wish to call it, has long been entwined with what many people have viewed (and embraced) as groups that are outsider and indie. And while it's true that fancy coffee places haven't really been "for geeks, by geeks" for some time now—and some never were—the shifting sands of this once outlying culture had not, until this year, seen quite such bold steps towards mainstream.
While ardent coffee fans may have already noticed this...
This article appeared on the Australian website, safetyculture.com.au.
The café industry is booming and the demand to consistently provide the best product and service is taking its toll on baristas.
Work-related injuries among baristas are on the rise due to repetitive stress from slinging coffee. Coffee tamping using manual pressure can increase the risk of barista elbow, repetitive strain injuries (RSI), and barista wrist.
Treatments for these injuries include analgesics, physical therapy, and ultrasound therapy. Severe cases may require more aggressive interventions including surgery.
...
Tea is all about soothing flavor — flavor that whispers instead of shouting. It’s a subtle touch that adds a gourmet feel to other beverages, and can enable anyone to develop a signature drink that is truly unique.
And with so many types of tea to experiment with — green, black or oolong for purists, or flavored spice or fruit teas for nonconformists — you can enhance everything from lemonade and lemon drops, to hot chocolate and hot toddies. The vast array of flavor profiles offered by tea makes the possibilities nearly endless.
Add the fact that 87 percent of millennials drink tea...
Cold brew coffee and iced coffee are arguably the trendiest summer drinks in coffeehouses around the country — but they hold their own in winter months, too. In a Dunkin Donuts poll, 56 percent of those surveyed said it is never too cold for an iced coffee. Devotees aren’t deterred by dropping temperatures — maybe they just wear gloves.
But many are torn between the two methods. To cold brew or to ice, that is the question. Here we’ll break down the differences.
With a brew time that lasts up to 24 hours, you’d think cold brewing would be a...
by Emily Refermat
Article first appeared on vendingmarketwatch.com.
OCS is a lucrative business in most regions. That is especially true when upselling locations to specialty hot beverages. This was the focus at a 2015 NAMA OneShow OCS-focused panel, which centered on a few ways to give users coffee service they love while maintaining good margins. The key is to look to coffee shops for inspiration, experiment, highlight the SKUs and services already offered and charge service fees.
Panelist moderator Mike Tompkins of Coffee Products Associates, noted that...
Customers have traditionally chosen a restaurant on the basis of factors such as quality, convenience, service and value.
Today, a growing number are using an additional benchmark as well — the sustainability of its menu, business practices and supply chain.
They ask questions like these: Where do the ingredients come from? How are they processed and handled? What effect does that have on our air, water and soil? Were the farmers or producers compensated fairly? Such considerations affect where...
800.826.4177
info@espresso-services.com
