Weight - the metric that should have been used all along, for perfect coffee flavour.
Of course, any barista can attest there’s quite a lot more to it than that! It often involves an exacting amount of precision, one common aspect of which involves weight (x) and when preparing the perfect cup, best practice is to carefully weigh your grind output prior to tamping.
A world first, and the Barista’s new best friend: CAFELIER C2 - automated cleaning for the professional espresso machine.
There is as much an art to maintaining the consistency of coffee flavour, as there is in perfecting it.
High labour costs can be the financial undoing of a restaurant or cafe. Fortunately, there are many things you can do to reduce your pay outlay. Cameron Cooper reports. Instead, imagine running a cafe or restaurant in which wages represent just 20 per cent of operational costs...
Forget tiny houses — Starbucks is pushing the trend into the commercial realm, creating micro coffee shops made out of old shipping containers.
The concept itself is nothing new for the brand, which made its first shipping container store coming in at a diminutive 450 square feet back in 2012...
When we think of physically demanding jobs, labourers, firefighters, lumberjacks, and farmers come to mind.
But spare a thought for baristas.
Just because they don’t appear to be lifting large volumes of bricks or covering hundreds of kilometres a day, doesn’t mean their work isn’t taking its toll.
