So you’re opening a café and you’ve got your location, fit-out and suppliers sorted – phew! But now it’s about finding and keeping the right bunch of people to bring your menu to life, chat to customers and make that amazing coffee that will keep people lined-up outside your door.READ MORE
The year is steaming ahead, and so is our great industry! Australia’s love affair with premium coffee and café culture has fueled average revenue growth of 7.4% per annum over the last five years and it tipped to top $5.3 billion nationally in 2016. Your business is part of the 7,200+ cafes in Australia who are employing over 70,000 Australians!READ MORE
It wasn’t that long ago that the iced coffee served in Australian Cafes was a tall glass filled with milk, ice cream, whipped cream, chocolate(?)…and instant coffee. While I love me a good old coffee-flavoured milkshake from time to time, I’m afraid that’s just not going to cut it as an ‘iced coffee’ anymore.
So, what’s a barista to do? Here’s three different methods to make an iced coffee that A) tastes like coffee & B) doesn’t have 10,000 calories.
I don’t want to alarm anyone, but summer is literally days away.
And by now, I’m sure you’ll know that cold-brewing makes the smoothest, chocolaty-est iced coffee around. Yes, you can brew it yourself – or you can grab one that we prepared earlier…
These guys are the very definition of a no-nonsense espresso bar: Hole in the wall, minimal food & absolutely cranking espresso.
Starting with their first site on the Pacific Highway at Belmont, NSW, they have expanded to two more locations also on the highway at Swansea & Charlestown. The creation of two brothers Chad & Luke, along with their mum, Julie.
I’m having a chat today with Chad & Julie about their journey and the secret of running a ‘lifestyle’ business…
It’s certainly not something grandma had to deal with, but unfortunately we do. As painful as they are, online reviews are a fact of life for cafes, espresso bars and food businesses.
Here are some tips to take control of how your brand is perceived online and maybe even turn them into an opportunity.
Earning a reputation for consistently delicious coffee can make or break a cafe or espresso bar – so why do we give it so little attention?
Perhaps because it’s often seen as a mystery.
“If I just find the right barista…”, “maybe it’s just the humidity…”, “it tastes best when neptune is aligned with saturn…”
I guess there is an element of ‘art’ to coffee, but extracting coffee is really just some pretty basic science.
Whatever you think of their quality, the big guys have one thing on lockdown: convenience.
The hard truth for independent cafes is that no matter how good the quality, many regular customers will eventually give in to convenience. So don’t make them choose – here’s some practical ways to give them indie quality with fast food efficiency…
There is a lot to consider when sourcing equipment for a cafe: quality, reliability, cost, street cred, timber handles hand-carved by a tibetan monk.
One question we get asked a lot, should I buy or lease…and by the way, do you do ‘free’ equipment.
Good question, let’s break it down.
It may be a strange looking device, but if you’re looking for a filter coffee brewer that is quick, unbreakable & requires almost no cleaning – then this could be for you.
The Aeropress comes with a guide, but there is more than one way to use this versatile little device (check out the recipes from the world aeropress championship…yes, it’s really a thing). For now, here’s how we do it:
