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It’s basically about convenience. I’ve had a Takeya for a little over a year and use it about 3 times a week and it’s great
OXO Good Grips 10-Piece Airtight Food Storage POP Container Value Set, Standard Packaging,White,10 Piece https://www.amazon.com/dp/B0029096ZO/ref=cm_sw_r_cp_api_glt_fabc_V15NZHE9CJ3PWZMKC63H we use these at work & i think they check all your boxes. the bigger size one can definitely hold enough chai & they are easy to open with one hand. they also have different shaped canisters! my only complaint is that they’re white but most things at my job are so what can i say
It's a Thai Benjarong tea bowl. I found a cheap one but here's an Amazon link for something similar.
What I recommend to everyone that says they want to open a cafe is to read What I Know About Running Coffee Shops by Colin Harmon.
But also...budget? How are you going to be buying your beans? Most roasters offer equipment as part of a wholesale program and can help guide you on this journey.
I'm assuming you're looking for an espresso machine and not a drip coffee maker?
I love my Breville Barista Express. It's a little picky and hard to get dialed in at first. Had a few issues but Breville customer service is top notch. Has everything you would need to make a great latte at home.
Barista wrist is real!
Good advice ITT to make sure the group gaskets are up to date.
Here's my preferred ergonomic tamping procedure
- Turn your tamping-side hip toward the counter.
- Keep your wrist straight and your elbow bent at about a 90-degree angle to help you maintain control while tamping. This also helps the power to come from your body rather than your wrist, and to avoid a repetitive stress injury.
- Hold the tamper like you're grabbing a doorknob with your thumb and index finger touching the base.
- Push first with your palm to get everything mostly squished, and then use your thumb and index finger to correct any unevenness.
Also wear one of these for a while on the job if you can, it'll help loads: https://www.amazon.com/Carpal-Tunnel-Wrist-Brace-Support/dp/B07JJ47VZS/
I'm in my twelfth year doing this, and my right wrist is trashed. Physical therapy didn't help, and my medical doc says next step is steroid injections, which I don't want. I am not diagnosed with carpal tunnel. It's basically a repetitive motion injury. I get acupuncture once a month; that keeps it in line. I recently got a wrist support on Amazon that seems to help a bit. Look for one that only has a thumb hole- the braces that go up onto the hand interfere too much with my range of motion. https://www.amazon.com/gp/product/B072392YGD/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1
(not affiliated LOL)
Rest and ice as much as you can.
Sketchers for work gibson-hardwood slip resistant sneakers. Name is pretty self explanatory, but not only are they comfortable, their slip resistant technology is actually slip resistant. Plus it doesn't absorb any water, so saved my toes from accidental hot water spills.
Have you tried using one of these manual milk frothers?
I am surprised how well they work. It actually takes only a few seconds longer to foam milk as it does with the steam wand.
May not be suitable for a high volume cafe (potential wrist issues if you're doing it a hundred times a day) but for low volumes it's great.
I have the Fellow Eddy steaming pitchers in 12 oz. and 18 oz., which I really like. They have a fluted spout specifically for latte art. I’m just a home barista, but they seem like they’d hold up well in a cafe environment. Find them here.
https://www.amazon.com/Torani-750ml-Pumpkin-Flavoring-Premium/dp/B01LXS67G6
add one oz to your plain iced latte.
you're allowed to do this yourself.
there are no rules.
Like this? Long handled 2 ounce measuring spoon
Hey there! Barista wrist is real and will be an ongoing injury RSI thing. Try to become more aware of your tamping technique like many people say. Alongside that, practice good posture, make sure you stretch (look up some wrist/arm/shoulder stretches) before AND after your shifts, and just don't make any movements you don't have to do. This will force you to become more efficient on the bar. Also, don't go too fast - take your time, customers can wait, injuries happen more easily when you're rushing.
Something else that has helped me when dealing with barista wrist as well: its not always your tamp, it could also be the way you hold your milk pitcher while steaming, or the way that you are standing. If the counter where you work at is high, then you are making an awkward angle with your hands while you steam and holding this position throughout the day is strenuous and will not help your injury.
For when you get home though, here might be some temporary relief that has helped me immensely: https://www.amazon.com/gp/product/B08NSS2WQK/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1
Also, please, please tell your management/owner that you are dealing with this injury. Its better for them to be aware of this so they may be able to help. Heck, make them buy this wrist ice-pack linked above for you.
Not to be rude or mean...but no, of course not. If you are actually being serious there is so much more to consider than some very basic coffee knowledge.
How much experience do you have running a business? What is your starting operating budget?
Have you read What I Know About Running Coffee Shops by Colin Harmon and starting to listen to the https://keystotheshop.com/ podcast.
On that note, look into the smoking gun, it's literally a heat gun that you add herbs to. You use it to add smoked flavors to drinks and food.
Dispersion screen:
Normcore 58.5mm Puck Screen/Espresso Portafilter Lower Shower Screen/Contact Screen - 306 Stainless Steel https://smile.amazon.com/dp/B09DDC7KMQ/ref=cm_sw_r_cp_api_glt_i_XS9YWD5BWMGXP1WFN5WV
It’s like using an aeropress paper in basket to help prevent channeling. I’ve never tried it so YMMV.
If anyone else is curious as to where to get it I found this. It’s not exactly the same but pretty close and still cute
as aforementioned, whole milk is definitely best frothing milk! i would recommend a frother like this Instant Milk Frother https://www.amazon.com/dp/B08VJP18XN/ref=cm_sw_r_cp_api_glt_fabc_5D526PPEQTXE9AWRAYKF that will probably give you more closely what you’re looking for. the main downsides with these is you can’t fit a TON of milk in them so you might need to do it a few times depending on how much you want, but hey its definitely the cheapest option!
Recommended reading and listening for anyone wanting to go down this path:
What I Know About Running Coffee Shops by Colin Harmon and starting to listen to the https://keystotheshop.com/ podcast.
Recommended reading and listening for anyone wanting to go down this path:
What I Know About Running Coffee Shops by Colin Harmon and starting to listen to the https://keystotheshop.com/ podcast.
Recommended reading and listening for anyone wanting to go down this path:
What I Know About Running Coffee Shops by Colin Harmon and starting to listen to the https://keystotheshop.com/ podcast.
Hario V60 Ceramic Coffee Dripper, Size 02, White https://www.amazon.com/dp/B000P4D5HG/ref=cm_sw_r_cp_api_glt_fabc_6J2WJMHGAP32KQHNZXKQ?_encoding=UTF8&psc=1
Is this the pour over you use? Or is it a different one
Yeah you can use your regular cold brew recipe or try experimenting.
I haven't tried this but what you could do is buy a soda siphon / seltzer water maker that normally uses CO2 cartridges and use N2o canisters. This way you can experiment with small 1 liter batches instead of having to waste 5 gallons on a failed test.
Or if using the soda siphon worked really well you could just buy a few of them and use those for your nitro cold brew. Not sure how high of volume you are but this could work really well for low volume spaces because you'll need to fill / charge the siphons between uses (1 liter). You could keep the cold brew concentrated and add it to ice/water which is what we do with our regular cold brew and double the number of drinks you get between refills.
​
This is what I mean by soda siphon
Recommended reading and listening for anyone wanting to go down this path:
What I Know About Running Coffee Shops by Colin Harmon and starting to listen to the https://keystotheshop.com/ podcast.
Tiny pumpkins last forever. As they are in oranges and creams & paint a few up in LGBTQ+ flag colours.
Real Autumn leaves crumble but there are pretty fake ones at craft shops. Save them for next year.
Cool small twigs & branches found out and about in parks and other outdoor areas in a can/jar/vase like a bouquet. You can place LGBTQ flags in there too. You can paint them black for more gloom.
Cinnamon sticks tied in bundles with twine or ribbon and placed here and there with the pumpkins.
Ghosts made of a small piece of white cloth or a paper napkin over a lollipop, tied with a ribbon at the "neck."
Big floaty ghosts - Helium balloon with fabric over it tied at the neck.
Wear witch's hats
Small cauldrons from craft shops placed about.
Little touches here and there say Halloween/Fall without being OTT. But if you want bigger stream the leaves & ghosts around the ceiling and in front of the bar and point of sale.
Give out Halloween temp tattoos as treats. Example:
400 Halloween Temporary Tattoos for Kids, Non-Toxic Stickers for Halloween Makeup, Party cosplay costumes, Face Decals Party Supplies, Halloween Favors for Boy and Girls https://www.amazon.com/dp/B08DLLGP57/ref=cm_sw_r_cp_api_glt_fabc_PZQNCP64ST7K3B3VRP2V?_encoding=UTF8&psc=1
🎃🍂🍁👻
I just listed: Kafetos Green Coffee Beans, Single Origin Unroasted Coffee Beans, Specialty Grade Directly From Our Fourth-Generation Family Farm in Guatemala, 100% Raw Arabica Coffee Beans, Fresh & Delicious(5 lbs), for $44.99 via @amazon https://www.amazon.com/gp/product/B082WL6HXW/ref=cx_skuctr_share?smid=A2F5EI71B24C9H
Recommended reading and listening for anyone wanting to go down this path:
What I Know About Running Coffee Shops by Colin Harmon and starting to listen to the https://keystotheshop.com/ podcast.
oh I'm sorry to hear that :(
I would definitely recommend it if you like cold brew, I've been having loads of fun (and caffeine) by experimenting with different beans, also because I get free beans from the place I work hehe.
I have a [brewjar](www.amazon.co.uk/dp/B07DLKNMGR?ref=ppx_pop_mob_ap_share), it is essentially a mason jar with a metal filter inside, which makes it easier when taking the grounds out, and it works nicely.
Recommended reading and listening for anyone wanting to go down this path:
What I Know About Running Coffee Shops by Colin Harmon and starting to listen to the https://keystotheshop.com/ podcast.
the caphalon is the only one i'd realistically consider. the others are all designed as cheap throwaway appliances and definitely will not last very long. the caphalon has looked pretty promising from what i've seen, but it's also kinda new and unknown.
i recommend looking at the breville line of machines. either a bambino, infuser, or barista express will work pretty well. they're known for being pretty reliable with a lot of features for the money. if you're only really into flavored drinks, you could get away with using preground coffee with a pressurized portafilter (available with the breville machines).
if money is extra tight, you could go manual and save a lot for a little extra work. a flair neo costs $100 and will give you espresso as good as the breville products with the pressurized portafilter. you could then get any number of milk frothers, including a stovetop steamer, a french press, a nanofoamer or other frothing wand, or a standalone electric milk frother. i have a frother, and while I don't get latte art quality foam out of it, i am still happy with the results for how much i paid for it and how often i use it. i got this model. i like to heat the milk on the "heat only" setting first and then only foam the milk for a few seconds so it doesn't get too foamy.
Pretty sure this is the one we use.
Rhino Coffee Gear Rhino Square Knock Chute, Black, $60.00
Not going to find anything cheaper for the quality. Don't bother buying one made out of plastic. They'll break 6 months in. The base needs to be made out of stainless steel. They all include a rubber bit for knocking against and a rubber gasket, though the big downside is no one offers a replacement rubber bit you're knocking against except rattleware (who does not offer an open bottom version) though theirs might be interchangable. Overall making 200 drinks a day you will get a 12 - 18 months out of it and have to replace it or replace the rubber knocking bit if you want to chance trying a rattleware replacement (looks like it would work fine, and is only $18.00).
I've hit this thing with full force in frustration and it takes it like a champ.
I got mine from Bezos
inhzoy 2 Pack 7.6'' Versatile Stainless Steel Spring Egg Beater Mini Hand Held Silicone Magic Whisk Sauce Stirrer Blender Milk Frother Foamer Black+Red One Size https://www.amazon.co.uk/dp/B088BJWK7Q/ref=cm_sw_r_cp_api_fabc_zMD0FbB4BPR1T
The switch works on a timer that you set. If you want to control it from your phone or Alexa you’ll need to also get a hub.
SwitchBot Smart Switch Button Pusher - No Wiring, Wireless App or Timer Control, Add SwitchBot Hub compatible with Alexa, Google Home, HomePod, IFTTT https://www.amazon.com/dp/B07B7NXV4R/ref=cm_sw_r_cp_api_fabt1_7rMWFbZAB76AS
Super late on the thread here but I watch kdramas and that's literally all they order at cafes. It seems to be an actual Korean thing. Looking more into it though, actual coffee beverages in Korea are perceived to be more of a luxury thing. It's expensive so drinking coffee kinda became a status symbol. Because Americanos are typically less bold in taste, it is more palatable for people who don't really care for coffee, but want to be seen drinking it. I guess this may have transferred over to Koreans in the U.S. as a cultural preference.
Outside of cafes, it's common for people in Korea to just drink instant coffees that come in packets, like these.
Source: I read a discussion about this a while back but I can't find the thread anymore.
Hario made a red plastic one in collaboration with Hiroshi Sawada a couple of years ago. I don't think they're making them anymore, but you might be able to find one on ebay or suchlike.
Rattleware also makes these.
New Balance running shoes. They can be a little pricey but they pay for themselves, they've lasted me years and are extremely comfortable.
Putting down a fatigue mat also makes a huge difference.
Maybe you should get a cup resembling the shape of a more traditional latte mug, wide and shallow, not tall and narrow. I work at starbucks and I've pretty much given up practicing latte art on venti/large sizes because its so huge by the time I get the beverage high enough for my pitcher to get some white down, its mostly filled already and all I can do is a heart.
Also, getting a proper pitcher could really help since they are very light compared to your glass measuring cup, so you can get a more natural swinging motion down. I got mine on amazon for $7 and it works perfectly fine. I would say it can hold up to about 16oz of milk. They advertise 20oz but I think that's the point to where any tilt-age would result in spilled milk.
Link to my pitcher http://www.amazon.com/gp/product/B013WDXNYQ?psc=1&redirect=true&ref_=oh_aui_detailpage_o02_s00
We have a few Hario scales that we use to make aeropresses and chemexes in our cafe. Since those orders are few and far between, i just keep it under the machine and use it to weigh and time my shots a few times per shift. It's no hassle at all since it's both a scale and a timer in one. Maybe consider buying something similar?
I have this super cheap machine, and like you said, I have to run my shots differently than I do in the shop. I pack them as full as I can and run a 40sec long double. But in the end, the crema is rich and thick and the taste is well balanced. It just takes a lot of fiddling to figure out what works on these cheapies.
This steaming pitcher is 20oz (perfect for lattes and batching capps) is a pretty cheap yet effective pitcher.
That rosetta is absolutely lovely! Only four months? You are doing exceptionally well! I used thermometers for ages before finding these tools on amazon: https://www.amazon.com/dp/B00LA1M89E/ref=cm_sw_r_awd_ll2zvb18QPGVZ
They usually take a couple weeks to ship, but it's the cheapest tool I've found yet and they're fantastic. The only problem is that they're easy to lose.
Consistency is probably the most difficult thing to learn as a barista. It just comes with time, really. What part of your process do you think is the most inconsistent?
My shop serves espresso in these little guys! Maybe not this particular brand but they look pretty darn close.
We also use small, rounded 6oz ceramic mugs for caps and macchiatos.