We’ve all heard it before that “You never get a second chance to make a good first impression.” According to research carried out by the American Psychological Association, when it comes to meeting a new person, a significant portion of a first impression is created within 1/10 of a second of meeting someone (much of it subconscious). In regards to a business there is a lot more information to digest and more factors going into this impression but it’s still safe to say: First impressions happen quickly.
As Summer rolls around each year, our thoughts turn to iced coffee as a perfect complement to backyard barbecues and just about any get-together. You may want to try the simple, yet effective Japanese Iced Coffee method, which involves brewing a concentration of specially coffee directly onto ice. Melting ice contributes to the total water volume without weakening the final brew.
If you want to learn more about coffee extraction and gain an in-depth understanding of every primary coffee brewing method,
By now, for coffee professionals and café owners, there is a better than likely chance they’ve heard the phrase “Coffee is 98% water.” Does this really mean anything? If so, what action does it illicit from people?
As the Specialty Coffee representative for a commercial water treatment manufacturer, I work with café owners, coffee roasters, coffee equipment manufacturers, equipment distributors, service techs and baristas every day. Without question, the single largest problem I find across all of these groups is the negative side effects that water has on their equipment and coffee.
It’s seven in the morning. You are tired, as you have every right to be at this hour. Maybe you’re a little grumpy, but you’re at your favorite coffee shop so you are happy anyway. You’re about five people back in line and you want this coffee. In fact, you need it. Slowly you make your way closer and closer to the register and your mouth is watering as you imagine how delicious that first sip is going to be.
From Seattle to New York, Chicago to Houston, and numerous cities in between, specialty coffee has enjoyed tremendous growth in market-share over the past decade. As public interest continues to soar in American cities, more and more young, creative, and incredibly driven people are becoming passionate about coffee. These days it’s not uncommon to meet people who have followed this passion and made a career for themselves as a barista, even with bachelors and masters degrees hanging on their walls.For many,