To meet consumer demand for cold brew and maximize profit potential, café owners need to consider the pros and cons of all their options—bottled, ready-to-drink, nitro-infused, on draft—or make their own recipe in-house.
A new crop of tampers is changing how baristas make espresso.
Moving away from register-first service.
Tucked in Cincinnati’s Over-the-Rhine neighborhood is Collective Espresso, a small café owned by two Ohio natives looking to expand the local coffee scene.
To certify, or not to certify? The answer depends on career and personal goals, among other factors.
Creating consistency across regional water differences.
Do espresso and filter coffee really need different roast profiles?
While espresso machines get most of the attention, grinders are the real workhorses of a café.
As grinders improved and roasts lightened, a new type of shot emerged. Is it the new normal?
Will milk and sugar be the domain of baristas?
