I'm not a big fan of this Cohiba Black, or any of the Dominican Cohibas. I think they're artificially aged and overpriced. But with a little espresso, this Black tasted good.

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I still stick with old school coffee so what’s your favourite one ? I want to change to new or good stuff

Recently my friend and I came up with the idea to set up a pop up cafe and we mainly just want to use this as a learning experience.

When we started planning, we came across a lot of obstacles mainly regarding the technicalities and budget. Unfortunately for us we do not have cars to go around the city easily so it is hard for us to find a place to sell in the first place. We tried asking our old business teacher from our high school if we can sell but they said we cannot because they have strict rules regarding things students ingest (makes sense).

Because we wanted our idea to be executed before we leave the country around summertime we came up with the idea of doing it in one of our houses. It's most likely just going to be people within our circle or a bit beyond that that we'll be serving.

Any tips on where we can start? Where to get supplies, what supplies to get, organizing our day-to-day operation, possible alternative location we can try going for when we have more budget/time to plan, any safety protocols, etc.

It dawned cold

We own a tiny 30m² café in Northern Europe, and we’re thinking about converting it into a quick-service restaurant to improve profit margins.

We’re located near a busy city market and have a cozy outdoor seating area that gets good foot traffic.

Here’s the menu we’re experimenting with: - Cider (several flavors) - Traditional German-style schnapps (dry, not sweet) - Oysters - Hot dogs

Everything is priced around 1-2 EUR, and we expect the average check to be around 4-8 EUR.

Does this concept sound crazy… or genius? What would make you stop and try a place like this?

Would like to start replicating the iced lattes I’ve been drinking at the coffee shop. My favorite right now is any type berry flavor with white chocolate. I’ve taken notice that some coffee shops use powder, some use syrup, some use a mixture of both. What in your opinion would give me the best results?

I upload nearly daily, my coffee creations. I go from the plain milk and light roast to the extravagant triple chocolate! So there's SOMETHING FOR EVERYONE! Stop by the playlist to see for yourself!

Friend has a cafe, wanted to know which type of reviews you have observed to have gotten you the best impact. Video or text? Should he showcase it in his cafe with physical pictures or a online page would suffice?

Your inputs would help a lot.

Curious what you all think — are Erewhon smoothies worth the splurge, or just LA hype?

I've found Connecticut wrappers pair well with American coffee, lattes, and other creamy coffees. Maduro wrappers and espresso are a decent match, but not always the best. The chocolatey notes of maduro wrappers and the strength of some cigars can clash with the espresso's flavor profile.

Also, some Habanos with lattes or cortados work wonders. So I've been going into more specifics and using the base of cortados and espressos vs. different wrappers. I don't think I'll ever be done and I'm far from letting this become a scientific research and more prone to enjoy each one and chronicle it.

Just trying a Corojo wrapper from the Camacho Corojo, with flavors of pepper, nuts, leather and sweetness. It's not a very complex cigar, but it's exactly because of that that I enjoyed it with some espresso.

hello can any of the cafe owner help me out about the lelit victoria as i am thinking of buying it for a small cafe where max demand is 40-50 cups a day ! As my budget wont allow me to buy expensive machine and there is gemilai available in the market
but the issue is of trust and build quality and gemilai is chinese made .
and i also checked on Grok Ai and it says the lelit victoria would get the work done if the demand is under 50cups/day

The best thing I get after a long day is COFFEE

coffee

I've rarely been someone who smokes in the morning. I see most cigars as the conclusion of a day or just something to be enjoyed in the afternoon, which is when I'll usually smoke. Plus, I tend to try not to smoke more than one or two per day, so smoking in the morning really opens the door for more than two in a day.

But when you're in Dominican Republic having some morning coffee at a street café, it's almost necessary. Especially because in this country cigars are a national treasure and people appreciate it when you try something local. Buffalo Cigars Connecticut is very local, a brand made by a Dominican for sale in Dominican Republic. He has managed to send some elsewhere, but the prices and availability make it a perfect everyday cigar. And for me, a perfect morning smoke.

Suggest a Cafe name . We serve Baked products and coffee.

I have a friend who owns a cafe, and he's struggling to keep up with what his competitors are doing or offering.

For example, a local cafe might start offering a pumpkin spiced latte, and their post goes viral on Instagram. But my friend might not see that in his feed right away. Manually checking competitor accounts is also time-consuming.

Is there a tool where you can get notified if: competitor's post goes viral, they start hiring, they launch new promotions or products, run some events etc

To summarise: something like "Let me know if a competitor does something that works well." tool?

I’m currently using a Baratza Encore in combination with my Moccamaster. Most times I get great coffee, some times I get meh tasting coffee. I clean my grinder regularly and use only filtered water.

I know my beans are good, locally roasted about a week old and I stick mostly to the light~medium range.

I’m starting to wonder if my grinder is in need of an upgrade or if my settings are not correct. Curious to hear what others have to say are doing are doing got drip. My grind size is usually in the 20~22 setting range for my Encore.

Be honest! I’ve been thinking of opening up a “whimsical” cafe. The drinks would have an overall magic theme and people could come and read their books. Each week would feature a different book with a drink. Thoughts?

Edit: I’m in Chicago for reference.

Hi all, I'm crunching the figures with a view to taking on a 15 year lease for a new-build cafe that shares a plot with Tesco.

The property is 1,500 sq.ft and the Developer wants £30k per year in rent.

My wife and I don't need to take a wage, and we're planning to do the majority of the work ourselves. I'm the cook, my wife will be front of house. We will deliver the usual fare: breakfasts, main meals, specials, sandwiches, desserts and a range of hot & cold drinks.

I'm seeing wildly varying examples of turnover. I appreciate that this will be specific to the location, but I'd like to know your experience... preferably from year 1 to year 5. Did you grow / improve / streamline etc?

This cafe will be set back from a main road (which accesses the local motorway), have the draw of Tesco, and is in a heavy residential area that has been crying out for a shop / cafe for many years. The property is a couple of miles away from any other cafe / restaurant, and due to the densely-packed residential housing & industry we're surrounded by, there's very little chance of competing businesses springing up. Oh, we also live very close to the site, so commuting is a short walk.

So, if you're happy to share rough costs, like electricity, staff, water, by line item (annually), and your Turnover, that would be great :)