These days, it’s hard to imagine an espresso business that isn’t dominated by milk-based drinks; from cappuccinos to lattes, the industry’s trends indicate that this isn’t going to change any time soon. Take into account the whipped cream that many drinks are topped with, and you are suddenly realizing the importance of your refrigeration unit and its location in regards to the espresso machine. For the most efficient production of drinks, the ideal placement of a refrigerator is within arm’s reach of the espresso machine, the most preferred location being an under-counter style commercial...
Of course, the second ingredient of espresso is water. However obvious this statement may seem, the role of the quality of the water used in the preparation process should not be taken lightly.
Even if the water coming from public waterworks is safe for consumption, further treatment for the use of coffee and espresso purposes may be required. An operation should consider water treatment for two main reasons: the taste of the final product and the longevity of your machine.
Strange flavors that linger in the water after it’s purified for public consumption must be removed. Oftentimes,...
Specifically in Italy, everyone has a similar mental picture when they hear “espresso.” It’s a small heavy china cup whose capacity is around 50ml. It is half full with a dark brew and then topped by thick, reddish-brown foam of tiny bubbles. Millions of cups are sold worldwide each day, every consumer finding a place for it in their day; morning eye-opener, capping off a meal later in the day, or perhaps offering a sense of revival at the end of a long day.
Naturally, most people concern themselves with the simple act of consuming the espresso. A closer look at the process demonstrates...
As a coffee retailer, you probably have a solid working knowledge of the coffee world, as so many new products, purchasing decisions, and flavors continue to surround such an antique drink. While your understanding is important to running a successful business, it is just as vital that your staff understands the product they are serving as well, as they are the link between the customer and that cup of joe. Here are a few basic questions that your staff should be able to answer:
How does the cost of the coffee relate to its quality?
Oftentimes, the cost of specialty coffee pertains to the...
One of the biggest issues in terms of quality problems is the freshness. Oftentimes, it is recommended that you don’t brew more coffee than you can use in 45 minutes. Brewing an overabundance of coffee and leaving it to sit on heating elements until it is gone drastically changes the flavor of the coffee, regardless of the quality of the beans.
One of the most common problems is also one of the most basic: cleaning. Especially if you are switching between regular and flavored coffee, a thorough cleaning regimen is of the utmost importance, as the oils will linger and...