3 Steps to Crafting a Successful Specialty Coffee Brand
Are you dreaming of a café or coffee roastery of your own, but find the idea of running a business daunting? Or are you already...
Café Management
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Recent Articles
August 17, 2026How can cafés increase their ticket value per order?
July 28, 2026Can table service be the differentiator that coffee shops need?
July 23, 2026Why hospitality is one of the hardest parts of running a coffee shop
July 2, 2026Can coffee shops automate while still retaining the human touch?
June 29, 2026Why preventive maintenance is the most overlooked task in coffee
September 3, 2026
What makes a truly excellent coffee shop?
Estimated reading time: 7 minutes Key takeaways Great coffee alone no longer sets top cafés apart. Hospitality, service, and staff training define true coffee shop excellence. Home brewing raises the bar for what cafés must offer. Hiring and consistent standards matter more than technical barista skill. Some cafés nail every element of coffee service. The espresso and batch brew are dialled in, the latte art is crisp and symmetrical, and… read more
Estimated reading time: 7 minutes Key takeaways Great coffee alone no longer sets top cafés apart. Hospitality, service, and staff training define true coffee shop excellence. Home brewing raises the bar for what cafés must offer. Hiring and consistent standards… read more
Is Espresso & Tonic a Match Made in Heaven or Hell?
A coppery-coloured espresso suspended over a transparent, bubbly bed of tonic water—it’s easy to see the appeal. Stumptown Coffee, one of the pioneers of the...
How to Introduce Customers to Third Wave Coffee
With third wave coffee shops everywhere, specialty coffee websites, specialty coffee associations, World Championships, and public cuppings, it’s easy to become insulated in third wave...
How to Grow a Socially Responsible Specialty Coffee & Cycling Culture
Like any business venture, opening a café can be risky. In Quito, where specialty coffee culture is nascent, the risk is even higher. While various...
Quick cold brew: how to make one in just 60 seconds
Extraction is a word that sums up every coffee-making process in existence You add solid grounds into water, and voilà, you can enjoy an infused...
Should We Allow Customers to Dictate How Coffee Is Served?
“Which customer ordered the extra hot skinny Ethiopian Albino? Extra hot skinny Ethiopian Albino? Oh, here you go.” “Thanks, mate.” “You’re welcome.” You’ve just read...
Are You a Specialty Coffee Lover or a Lover of Cafés?
Understanding Consumer Behaviour For those who often host cupping sessions at cafés, I am sure you have come across the experience that I am about...
5 Golden Rules for Opening Your Own Coffee Shop?
So you’ve decided to open your own coffee shop? And I assume not just anywhere in the world, but in a country that is producing...
Bribery & Corruption – Running a Coffee Shop in an Underdeveloped Nation
I couldn’t really believe what I was hearing. If I understood correctly, I was being asked for a kickback so that this particular vendor would...
Catering to Coffee Customers in Rural Guatemala
At the bottom of every menu in La Fábrica, you will find this sentence: “No aplicamos azúcar a ninguna bebida si no lo pide”, basically saying we don’t put sugar...
Why is it Difficult For Cafés at Origin to Purchase Coffee
My first nine weeks in Guatemala were spent studying Spanish in Antigua – arguably the Latin American hotspot for coffee. Armed with my notebook to...
Coffee Shop Culture According to a Coffee Pro: Introduction
In this article series, I will explore coffee shop culture and what motivates coffee business decisions. We will look at a range of questions: How do consumer expectations drive these...
Tips for Organizing an AeroPress Championship
Insights from Successful Competition Organisers & Winners… Ximena Rubio – Organiser, Mexico (2015) ` “Organizing a championship is organizing a big bunch of people coming...