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...
Technology and the changing the role of the barista is a topic that has generated a lot of interest recently. Adam Carr from Seven Miles' Coffee Science & Research Centre (CSEC) has been flat out keeping up with it.
The winner fo the 2018 competition was Agnieszka Rojewska, who represented Poland for the sixth time on the world championship stage, having competed in the 2015 and 2016 World Barista Championships and 2014 and 2016 World Latte Art Championships.
Tamping: a small act, but one that can affect espresso extraction, work flow, and even barista health. Training staff to all achieve the same tamp, while avoiding injury, isn’t easy...
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...
Are you familiar with the concept of green walls? Believe it or not, they’re more common than you think! History shows an abundance of hanging gardens across several cultures, making the type of decor as timeless as it is aesthetically pleasing.
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.
During a visit to the Berlin Coffee Festival, I managed to find time for a lager from Helles with Will Hilliard of Mother’s Milk fame. I’m describing to him the Puq press trials that were going on at Prufrock whilst I’m away. He comments that it’s getting to be like an exploded bean to cup...
While there are still a few of the minority old school baristas that prefer the older style of manual tamping, Australia's top espresso bars are loving the benefits of using Puqpress technology.
For the average Barista, tamping seems a simple task in the coffee making process, however, there were reports that even the World's best baristas had consistency with tamping at the 2014 London Coffee Festival.
