K-Cups are one of the easiest ways to make coffee. Turn on your Keurig, pop in a pod, add water, and you’ve got a hot cup of delicious coffee! But have you ever been curious about the contents of these convenient pods?
You may be wondering how much caffeine you’ll find in a K-Cup, or whether you’re getting your money’s worth of coffee. And what’s really inside these mysterious coffee pods? We’re taking a close look at K-Cups to answer all of your burning questions.
A K-Cup is more than the coffee inside it. It also has a plastic shell, foil lid, and paper filter. We took apart K-Cups from three brands to get a better look at the contents — so you don’t have to waste your precious coffee! Here’s what we found:
To understand what’s inside regular K-Cups, we compared two brands: the Keurig Starbucks Sumatra blend and the Rude Awakening blend.
When we peeled back the foil lid of a Keurig-brand Starbucks Sumatra K-Cup, we found finely ground coffee, a glued-on paper filter something like a cupcake liner, and a small plastic filter in the bottom.
Inside the Rude Awakening K-Cup, we found finely ground coffee and a glued-on paper filter made of a slightly different material.
Both had about the same amount of ground coffee — and the biggest difference was the plastic filter found only in the Keurig K-Cup.
As for the compostable Glorybrew K-Cup, there’s not much mystery. You can see the major elements from the outside, which is because it’s compostable. The lid is made of paper, attached to a bio-based ring. The grounds are held in by a paper filter — and there’s no cup to speak of.
In all three brands, we were amazed at the amount of coffee that came out. The vacuum-sealing process packs a lot of coffee into these small cups. It’s something like tamping for espresso — which makes sense when you think about the Keurig brewing process.
The average K-Cup weighs between 12 and 16 grams or 0.4 to 0.6 ounces. The packaging accounts for only about 3 grams (0.1 ounces) of that weight. If you opt for a lightweight brand like GloryBrew, that amount is even smaller — only a gram or two.
Most of the K-Cup’s weight comes from the coffee grounds, which is great news in terms of value. Who wants to spend a lot of money on the packaging that heads straight for the trash or recycling bin?
The average K-Cup has 9 to 12 grams (0.3 to 0.4 ounces) of ground coffee. The actual amount inside your K-Cups depends on which brand you buy.
You’ll also find slightly more coffee in dark roast K-Cups — so if you want the most bang for your buck, you may want to stick to robust blends. And keep in mind that if you like your coffee exceptionally strong, you may end up using more than one K-Cup to make a single cup of coffee.
Okay, so that’s how much coffee is in a K-Cup, but what about the good stuff, caffeine? It depends on which type of K-Cup you buy, but the average K-Cup contains 75 to 150 milligrams of caffeine. A decaf K-Cup will have negligible amounts of caffeine, while an extra-strong pod could have quite a bit more.
The My Cup allows you to use any ground coffee you choose — but you need to know how much to add. The good news? This is easy to figure out, and you don’t even need to measure! Just fill your My Cup to the MAX line.
So how much coffee is there in a K-Cup? More than you might think! Ground coffee makes up most of the weight of a K-Cup. Along with around 10 grams of coffee, you’ll find a foil lid, a paper filter, and maybe a plastic filter inside your K-Cups.
Now you know how much coffee is inside a K-Cup — and what else is in there, too! We hope this guide helps you understand what you’re buying and drinking. K-Cup coffee can be a tasty and affordable option, and it certainly pays to be informed.
The Melitta pour-over is a classic coffee maker that’s very easy to use. But that doesn’t mean you don’t need any brewing tips! A few straightforward instructions will help you create delicious coffee from the moment you open the Melitta box.
Here are our expert Melitta pour-over instructions, including pictures and step-by-step guides. We’ve also included information about the best coffee grind, coffee to water ratio, and water temperature so you can brew with confidence. Now let’s get started!
For a Melitta pour-over, you’ll want a medium to medium-fine grind size. Start with a coffee-to-water ratio of 1:17 or 0.7 ounces (1.4 tablespoons) of coffee for a 12-ounce cup.
Bring your filtered water to a boil. The ideal water temperature is between 195 and 205 degrees Fahrenheit — but if you don’t have a thermometer, don’t worry! You can just let the kettle sit for 20 seconds after it reaches boiling point.
For this guide, we boiled water and then transferred it to the Hario Tetsu-Kasuya Mini Drip kettle for pouring. Read our comparison of Hario kettles (specifically designed for pour-overs)!
Add a #4 paper filter. If you want to avoid any papery taste, rinse it with a little water.
Carefully add the coffee grounds to the filter, tapping the sides to even the level.
Pour a small amount of water into the center of the grounds. Then work in circles toward the outside, making sure you dampen all of the grounds. Wait about 30 seconds for your coffee to bloom.
Keep up the circular pouring motion, starting in the center and moving outwards. If your Melitta and cup are opaque, you may want to lift the brewer occasionally to check that you’re not over-filling the cup. You can also opt for a Melitta pour-over like the one we’re using, which has a window.
Another option? Use a kitchen scale to measure a more precise cup.
Remove the Melitta brewer from the cup. You can throw away or compost the filter and coffee grounds. That’s it! Your delicious cup of pour-over coffee is ready to drink.
Now that you know the basics, you may be ready to start brewing — or you may be looking for a little more information. If so, keep reading! Here’s everything you need to know about brewing with a Melitta.
The namesake of the Melitta brewer, a German entrepreneur called Melitta Bentz, wanted to create a cleaner cup of coffee. To do that, she made holes in a brass pot and put a piece of paper inside it. Coffee brewed through her invention came out clear, rich, and flavorful — so she founded a coffee company.
The pour-over brewer and paper filter were born! Though the designs and products have modernized, the Melitta company remains a family coffee business to this day.
To use a Melitta pour-over, you’ll need a size two or four cone-shaped paper filter. The Melitta company makes and sells these filters, and you can also find generic and other brand options.
RELATED READ: Brown vs White Paper Filters: What’s the Difference?
Start with a 1:17 coffee to water ratio. That’s one part coffee to 17 parts water or about 0.7 ounces of coffee for a 12-ounce cup. Making a different amount of coffee? Let our handy coffee to water ratio calculator do the math!
There you have it: easy Melitta pour-over instructions to help you brew a tasty cup of coffee. You’ll be impressed with the delicious coffee you can make with such a simple and inexpensive brewer! Now get out there and enjoy your expert coffee brewing skills. Your next cup of clear, flavorful coffee awaits.
Looking for more brewing guides?
The Keurig K-Select is an excellent example of the Keurig credo: make coffee brewing as simple as possible. Keurig machines are based on their pod system, making it very easy to make coffee quickly with little setup or cleanup required. The K-Select is a great machine for people who want a hands-off, one-button coffee make that requires little maintenance in favor of dependability and simplicity.
Some Keurig models favor ultra-lightweight designs that sacrifice everything for compactness, and others are behemoths loaded with features. The K-Select falls somewhere in between but falls on the smaller, simpler side. You get four different cup sizes – 6, 8, 10, or 12 ounces – and a large, 52-ounce water reservoir at the expense of a sizable chunk of counter space. If you have the space for it, the bigger reservoir and flexibility of choosing multiple cup sizes are nice to have.
Product Type: Single-serve coffee maker
Pod storage: none
Removable water reservoir: Yes
Specialty drink options: No
Strength control: Yes
Travel mug compatible: Yes
Dimensions: 12.5 inches x 9.2 inches x 11.6 inches
Weight: 7.3 pounds
We initially weren’t going to make this the first feature, but ultimately it is the attribute we like best about the K-Select. The 52-ounce reservoir is so much nicer to have than the smaller reservoirs on some of the one cup models. We only have to refill it once a week, making it significantly easier to use than other, smaller Keurigs. It’s also removable, so refilling and cleaning it are extremely easy.
The K-Select offers four different cup sizes to choose from – 6, 8,10, or 12 ounces. We love the flexibility to make more coffee, but the small 6-ounce size is actually one of our most used settings. The ability to make a smaller cup is welcome when we’re craving an afternoon coffee, but we know we shouldn’t over-indulge. The larger sizes are great for travel mugs, which can be placed directly under the spout thanks to the removable drip tray.
If you like strong cups of coffee, the K-Select is a great choice for you. It features a strength control button, which lets you toggle between ordinary-strength coffee and a more robust cup. It’s a great option to have and helps satisfy guests who might have a different taste in coffee than you do. Having options is always nice, and this option gets more use out of us than we thought it would at first.
If counter space is scarce in your kitchen, it might be hard to justify taking up so much room with the K-Select. It’s fairly large, and since it only makes regular coffee, it doesn’t get as much use as its size would suggest. You’re basically trading counter space for the larger water reservoir, which is worth it only if you have the room for it. We’ve already mentioned how much we love the reservoir’s capacity, but if you don’t have room for it, it’s not the end of the world. A smaller Keurig would probably suit your needs better.
The K-Select is a 1.0 and can take all pods.
The strong button slows down the water flow to increase the amount of time the water stays in contact with the coffee. This increases the extraction and makes your coffee stronger.
There are four brew sizes: 6, 8, 10, and 12 ounces.
Yes. The water reservoir is removable, which makes it very easy to clean. The rest of the machine is easily accessible, as well.
We believe in the wisdom of the crowd, so we went ahead and collected thoughts from K-Select users across the internet to give you an idea of what other people think about it.
The general consensus is that the K-Select is a solid machine that works as intended most of the time. Many users echo our sentiment about the large capacity water reservoir, and it seems to be a talking point.
There are a few users that dislike how hot the water dispenses if you use it as a fast water boiler. We didn’t have this experience, but it did come up a few times. We also saw several complaints about machines malfunctioning after a short period of time. Our opinion is that this is probably a selection bias where people with broken machines are more likely to report it than people who get machines that work properly. Our machine has been reliable, but it’s something to be aware of. Most likely, the worst outcome would be a simple return and exchange.
The K-Select is a good machine for people who want a pod-style brewer that is easy to use and makes coffee quickly. We are big fans of the 52-ounce water reservoir, but it might not be the best choice if you have a cramped counter since it takes up a lot of space. The K-Select doesn’t come packed with features and options, but it’s a reliable machine that can make several cup sizes and comes with a built-in strength control. If you favor convenience over everything else, the K-Select is the Keurig for you.
Instant coffee is great to have on hand when you’re in a pinch and pressed for time. It’s ready – well, instantly – and it’s extremely portable, making it perfect for traveling or camping. We aren’t going to sugar coat it; instant coffee isn’t going to win any coffee of the year awards any time soon. But if convenience is what you’re looking for, instant coffee is what you want.
So how do you make instant coffee? You just add hot water to the granules, and voila, right? Almost. You can take a few simple steps to enhance your instant coffee experience and make it more enjoyable. If you’re hopping from hotel to hotel or taking in mountain vistas in the backcountry, you don’t have to settle for mediocre coffee. In this article, we’ll teach you how to make instant coffee and give you some tips to make sure you get the best instant coffee experience possible.
Before we talk about the process, here’s what you need to get started:
The only possible sticking point is how you get your hot water. Hot water is essential, and you shouldn’t replace it with cold or room temperature water. Using room temperature water won’t allow the instant coffee to dissolve fully, and you’ll have a lumpy, flavorless mess. Trust us; you won’t want to drink it that way.
If you’re at home, you can boil water in a kettle, but travelers and campers will have to take a few extra steps. Hotels usually have hot water available in the lobby, or you might have a microwave in your room. If you’re roughing it in the great outdoors, your only options are building a fire or carrying a propane hot plate with you. If you decide to use a campfire, you’ll also need a pot or kettle that can withstand direct flame. Once you figure out how to boil water in your particular situation, you’re all set.
How much water you boil depends on how much coffee you’re making and the type of instant coffee you have. Most brands will print instructions on the label, and it’s best to go with whatever they suggest. In general, a good rule of thumb is about 2 g of instant coffee for every 200 mL of water. We like to boil a little extra water to preheat our mug and recommend you do the same.
Now, if you’re traveling light, you probably don’t want to start weighing and measuring coffee. The easiest way to get this right without a lot of hassle is to measure your mug’s capacity once at home with a scale. If you take your coffee with milk, make sure you leave some room for it when you measure the capacity.
By measuring your mug beforehand, you can still get the coffee to water ratio right when you’re away from home and don’t have access to a measuring cup or scale. Close is close enough, so don’t stress about getting the ratio precise. A few grams or milliliters here or there won’t change things drastically.
Once the water has boiled, fill your mug to get it nice and toasty before adding the coffee. A preheated mug will keep your coffee hot for much longer than a room temperature mug.
Dump the water out and add the instant coffee to your mug.
Add the water and stir. If you measured the coffee to be appropriate for your mug, this step is as simple as filling your mug. Stir until you can’t see any individual granules. Grittiness is a good indication that you used too much coffee. It might take a few attempts to get the ratio just right for your taste.
If you prefer your coffee with milk and sugar, add them at the end. Make sure your mug has enough room for milk when you add the water.
We hope you’ve found this guide helpful! Instant coffee is the most convenient way to prepare coffee for people on the go, and the simple tips we’ve presented here can help make the experience even smoother. Instant coffee has a mixed reputation, but these days there are some great options out there that give people without a lot of time or resources access to enjoyable coffee. Next time you head out on a business trip or a wilderness trek, consider taking along some instant coffee.
Featured Image: Kim Love, Flickr
Have you ever read the tasting notes on a bag of coffee and thought, “I don’t taste any of that!” We’ve been there, and the good news is you can improve your tasting ability with practice. Professional roasters use a technique called cupping to evaluate their beans and fine-tune their roasts. Customers like you can use cupping to help you recognize what flavors are present in your coffee. Once you taste them in a cupping, you’ll have an easier time tasting them in an ordinary cup.
If you only taste coffee in your coffee, this article is for you. We’ll teach you all about coffee cupping and how to improve your taste so you can appreciate the subtle notes that the roaster worked so hard to produce. There are many similarities between wine tasting and coffee cupping, and a lot of the techniques are similar. If you have a wine tasting background, you can use what you already know as a sommelier to inform your coffee tasting. Without further adieu, let’s get cupping!
Cupping is a great way to learn how to taste the subtle notes in coffee, but what is it exactly? Cupping refers to making small, slightly weaker than standard cups of coffee with the express intent of tasting several – at least two – coffees side by side.
A key principle of coffee cupping is that the brew method should be very simple and repeatable. How a particular coffee tastes can depend on technique if you use a pour-over style method. An immersion-style is easier to reproduce since there is no human involvement after you pour the water. Making coffee for cupping is essentially making a tiny cup of French press just without the pressing part.
Another essential element to cupping is comparison. At the very least, you should taste two different coffees together and compare and contrast their flavors. We recommend that you start with two and work your way up to four or five as you become more experienced. Comparing two coffees makes it much easier to pick out flavors since one coffee gives you a baseline for the other.
Now that you have a little background, let’s talk specifics.
Start by boiling water. This recipe calls for 200 mL of water per coffee. If you’re cupping two coffees, make sure to boil 400 mL.
Use the kitchen scale to weigh 12 g of each coffee separately.
If you’re using whole bean coffee, grind each coffee separately into its own mug or bowl. Use a medium-fine grind size slightly coarser than you would use for a pour-over. A grinder is optional but recommended. We’re using the Hario Skerton Pro in this guide. If you don’t have a grinder, don’t worry. You can still do a cupping with pre-ground coffee; it’s just not ideal.
Pour 200 mL boiling water over each coffee. Let them steep for 4 minutes.
You should notice a crust of coffee formed on the top of each mug, just like in a French press. Use a spoon to break the crust and gently stir the coffee. Once the crust has been broken, scoop any floating grounds away with the spoon and discard them.
Now that you’ve made your cups, it’s almost time to taste them. Before you dive in, you should let the coffee sit for ten minutes or so. Coffee that is too hot can be hard to taste. By allowing the coffee to cool off a bit before tasting, you give yourself a better chance of tasting the subtler notes present.
Once your coffee has cooled, it’s finally time to taste. But wait! Rather than pick up the mug and take a swig, grab a spoon, scoop up a small amount of coffee, and give it a slurp. We’re not being facetious or trying to make you look silly in front of your cat. You actually want to slurp in some air with your coffee. Slurping your coffee aerosolizes it slightly, which makes it easier to taste. The theory is that slurping produces an even spread of liquid around your mouth and tongue, and let’s all of your taste buds participate.
Alternate sips and focus on similarities and differences between the two coffees. Many people like to keep a notebook nearby and write down what they taste. As a coffee cools, it becomes easier to taste, and what you taste can change dramatically throughout the course of the cupping. We like to write down our tasting notes with the time to track how our taste changed over the course of the cupping.
The best tip we can give you is to relax. You can’t taste any more by trying harder, so just let the coffee do the talking. There are no right or wrong answers in coffee cupping. What you taste is entirely personal, but over time you will develop the ability to distinguish certain kinds of coffee from others and start tasting the notes the roaster suggests on the bag.
Another tip is to start with broad categories and work your way down to specific flavors. You’ll drive yourself crazy if you start by looking for dried cherry and raspberry notes. Choosing coffees with very distinct flavor profiles makes the comparison easier. If you’re not sure where to start, choose coffees with different origins from different continents. South America and Africa produce much of the world’s coffee, and choosing one coffee from each is a good starting point.
We like to start by deciding which coffee is maltier and which is fruitier. Common malty notes are chocolate, caramel, and tobacco, which are easier to distinguish from cherry, mango, or orange than they are from each other. You can graduate to specific notes once you are comfortable distinguishing malty and fruity coffees.
Acidity also plays a major role in how coffee tastes and is another feature to look for. Coffee with high acidity might taste citrusy like a lemon or orange. Some people even describe acidic coffee as having an almost sour quality. You’ll be surprised how easy it is to distinguish two coffees that have very different levels of acidity. You might also be surprised to discover that you have a preference for one or the other. Cupping is all about discovering new tastes but also your own preferences.
One final aspect of the coffee to pay attention to is the mouthfeel. This is a bit nebulous, so don’t overthink it. People talk about a coffee having a full body or being thin, and it can be hard to get more specific than that. Our advice is simply to write down what you think. If the coffee tastes watery and thin to you, write that down. If it’s big and bold – whatever that means to you – write that down instead. Remember, there are no wrong answers, and your taste will change over time.
We hope you’ve found this article helpful! Coffee cupping is a rewarding experience that we think really enhances the overall coffee experience. Tasting is a skill that can be trained with practice, and cupping is the best way to practice. As your taste improves, you’ll start to notice differences between different origins and different roasts. Before you know it, you’ll be able to tell a Kenyan from a Tanzanian and spot a peaberry from just one sip.
Coffee is an incredibly rich hobby that only gets better as your personal experience widens. Cupping is a fun way to taste new coffee and improve your tasting chops. Next time you have a few bags lying around, grab some friends or family that love coffee and give cupping a try!
Image Credit: cocoparisienne, Pixabay
If you’re anything like us, coffee is more than just a beverage you enjoy every morning. It’s a passion, a chosen career, and a lifestyle. It’s your favorite form of social interaction, and few things bring you as much joy. Especially given how many other people enjoy their mornings in the comfort of a coffee shop, you may be thinking of opening your own.
Opening a coffee shop is an exciting endeavor, but it’s also rather scary. There are countless things you need to plan and execute before the first cup is served, and even after that, running a coffee shop will be difficult. But we don’t want to stop you! That’s why we put together this list of tips to help you on your journey of starting a coffee shop. Let’s get started!
Actually, let’s not get started just yet. Opening a coffee shop is a time- and work-intensive endeavor that requires a lot of careful and calculated planning. Your planning phase could take anywhere from a month to a year, depending on where you are in the thought process and how dedicated you are to making this happen.
The first significant decision you’ll need to make is whether you’ll be purchasing a franchise or starting your own company and building it from the ground up. Both options come with their own pros and cons.
Buying a franchise usually means you don’t need to worry about outfitting a commercial space, finding vendors for the products you plan to sell, or — in some cases — marketing, which can be incredibly difficult for an unknown company. You’ll usually pay a fee upfront and ongoing franchise fees, but a lot of work is done for you, and you get a team of professionals who will back the brand.
Alternatively, owning your own company means you aren’t held to the rules of a franchise. You’ll pay no fees to a corporation, and you can do what you want when you want.
You should make sure to create a business plan early on in the planning stage. Prepping a business plan isn’t the kind of glamorous work most people envision when they think of starting their own business, but it’s necessary for a few reasons.
If you’re going to be looking for any kind of lending, you’ll need a solid business plan to prove your coffee shop will be profitable. You should also want to prove it to yourself! Creating a business plan and predicting how and when all of the pieces will fit together will also put your mind at ease a bit, knowing what can be expected in the future.
Many businesses with products as popular as coffee skip this step, but branding and catering to a specific audience is your best bet for gaining and retaining customers. Would you prefer to go to a coffee shop that’s merely close by or one that you know is filled with like-minded people who are passionate about what you love?
We recommend coming up with a very well-defined person that your coffee shop will be perfect for — like people who love outdoor adventure or people who love art — and catering to that group first.
Now you’re ready to think about the product you’ll sell! Of course, we mean coffee, but also anything else you’ll offer to your customers. Where will you source your beans? Will you roast them yourself? Do you need to buy a roaster?
In this step, you should also consider if you’ll offer breakfast or lunch food, snacks, pastries, tea, soft drinks, and even Wi-Fi. These are all things that could keep your customers coming back, which is precisely what you want!
Once you have a lot of the planning done and are confident in the direction you’re moving, you can form your business! Going through this legal process is a critical step because it determines how you’ll be taxed, how your employees will be paid, and what entity is responsible for any legal issues if there are any down the road.
The most common business structures are Limited Liability Companies (LLCs), C Corporations, and S Corporations.
With all of this planning, you’re probably getting an idea of just how expensive opening a coffee shop can be! The last tip in the planning stage is to get funding early on. You can meet with local lenders or venture capitalists to discuss financing and repayment. Although it may be tempting, we strongly recommend against asking friends and family to pitch in.
You may want to consider crowdfunding on platforms like Kickstarter, or you may consider looking for a small business grant or government funding programs.
After all that planning, you’re finally ready to dive into getting some things done! It may have seemed like a lot to do in the planning phase, but having your future set out in front of you is critical when undertaking something as serious as starting a coffee shop. And trust us, it only gets more complicated from here! However, these next tips are exciting and will likely motivate you to keep moving toward your goal.
You’re likely ready at this point to find a location for your coffee shop! There is a lot of planning that will go into this step too, but you’ll really need to get out and go on the hunt for the perfect location. Consider the below tips for finding a place that will serve you well.
The cost of renting your space is critical because it’ll be the amount of money you pay monthly, whether your business is booming or not. Don’t dive into the first location you find that might be convenient or centrally located. You should consider the cost of renting the space above all else because the perfect place at double your budget isn’t the perfect place!
You should consider both vehicle and foot traffic when choosing the site for your coffee shop. People driving by your coffee shop will be reminded of your product every time they pass by.
Foot traffic could make or break a coffee shop too. Many larger businesses have hefty marketing budgets to drive traffic to their stores, but potential customers naturally walking by your shop is a great way to get free advertising. New customers may decide to stop in for a coffee on their way to run errands, and they may return if they love your product.
The size of a retail space is vital for any business, but it’s especially important for a coffee shop. Many people frequent coffee shops that have a good atmosphere, so a wide-open space with few people inside won’t be ideal. Conversely, an area that’s too small can make your shop feel overcrowded and turn people away.
Lastly, we strongly recommend you consider parking. Many food establishments live and die by their parking. If customers can’t conveniently get to your shop, they likely won’t go at all. Ensure your location has plenty of dedicated parking, or customers may find a different shop even if they love your coffee or atmosphere.
Once you find the perfect location for your coffee shop, it’s time to get it ready for servicing your customers! There are a few different steps involved in prepping your space for business.
Depending on the space you find, you may need to carry out some renovations. These could include replacing flooring, painting, updating light fixtures, replacing doors, or updating the bathrooms.
You may also need to have equipment installed to make your space look and operate like a coffee shop. This step may include installing a coffee roaster, putting in a counter and cash register, installing shelving for take-home products, putting in refrigerators, ovens, stovetops, sinks, and any other equipment that you’d need to serve coffee and food if you choose. Don’t forget to choose a great commercial espresso machine and coffee grinder!
Last but certainly not least, you should decorate your coffee shop. At this point, you should have a very good idea of who your target customer is and the people you’ll be working to attract into your shop. The decor you choose should be in alignment with your target customer.
For example, if you’re targeting people who love both coffee and art, you may want to start by setting up a small art exhibit in a corner of your shop with pieces from local artists. If you’re targeting people who love biking, hanging a road bike from the ceiling or using bike parts to decorate will draw your target customer’s attention.
Have fun with this step, and you’ll be more likely to create something spectacular.
The last piece of the puzzle before you move onto the very exciting launch stage is to get a team of like-minded people to stand behind you on opening day. You may need someone skilled with roasting coffee, a barista or two, and a cashier. These people will all need to be hired and trained before opening day to ensure that your first day of business is a smooth success.
Alternatively, you can choose to run the coffee shop yourself. Doing so is a big undertaking, and while we recommend hiring and training others to back you, you could handle everything yourself if you have a small enough shop.
You’re finally ready to open your coffee shop! Well, almost. By this point, you should have your shop outfitted with all of your equipment, decor, and product. Now all you need is a crowd of customers. These next few tips will help take you from a proven concept to booming success.
Before you actually open your doors, you want to make sure that people are waiting outside to come in. That’s where your launch marketing comes in. Your goal here is to drum up excitement for your new coffee shop and get your shop’s name in front of as many people as possible.
You can do this by running social media accounts and advertising campaigns locally to let people know you’re opening. Try teasing with photos of the interior of your space, including some background information on yourself and why you’re starting a coffee shop, or highlighting the decor and the brand you’re building to attract specific customers on opening day.
You may even want to consider reaching out to local news stations or bulletins to let them know about the planned launch. They may be interested in covering your story and telling their readers a little bit more about you and your endeavor.
Finally, on your opening day, swing those doors open and welcome in the world! Your opening day is very likely to be hectic and a bit overwhelming. A little stress is expected, so stay positive! You and your team of employees will figure out the most effective ways to operate the day-to-day duties, and with your help, things will be organized in no time.
It’s always important to focus on two things when it comes to starting a coffee shop: quality of product and customer service. Without one or both of these things, you’re setting yourself up for failure. Never compromise on your product, and always ensure that you and your employees provide excellent customer service and have a warm and welcoming demeanor when interacting with customers.
There you have it: our 14 tips for starting a coffee shop. We know there’s a ton of information here, and it can get overwhelming, but remember to stay optimistic, engaged, and positive. This is your vision, and you’ll get to share your passion with the people in your community. There are few things more exciting than that, so never forget why you wanted to start a coffee shop in the first place.
This business will be your baby, so make sure you follow these tips above for successful planning, execution, and opening of your new business. And let us be the first to say: congratulations!
RELATED READ: How to Start a Coffee Roasting Business (Tips & Tricks)
Featured image credit: Free-Photos, Pixabay
Whether you’re traveling to France or just want to feel French for a day, why not try drinking coffee like the French? You may wonder what the most popular coffee drinks are and how to order them. And you may be surprised to learn the truth about common French coffee myths…
Keep reading to become an expert on all things French coffee! You’ll be passing as a local before you know it.
French coffee refers to the particular way that the French drink their coffee. It’s not necessarily made with French roast coffee beans (which just refers to the roast level), and it probably doesn’t come from a French press. French coffee is typically small cups of espresso drunk at outdoor cafés or restaurants.
Surprisingly, the French press isn’t particularly French. It was invented by two Frenchmen in 1852 but didn’t become popular until two Italians patented the design in 1928. French presses have been popular all over the world ever since, but not especially in France, where coffee lovers largely stick to espresso.
If you order a simple café in France, you won’t be served a regular cup of black coffee. In keeping with most of Europe, the classic coffee in France is espresso. Order un café and you’ll receive a small cup filled with a rich shot of espresso.
A café crème is essentially a cappuccino — but don’t let the French hear you calling it that! This creamy drink is made with a shot of espresso and a dollop of steamed milk.
This is the French term for an americano — a shot or two of espresso mixed with hot water. If you’re desperate for a cup of black coffee in France, this is as close as you’ll get!
Noisette means “hazelnut” in French, but this coffee doesn’t have any added flavoring. The name comes from the light brown color of the drink, which is essentially a macchiato. That’s a shot of espresso with a small amount of steamed milk.
This French coffee drink is for serious coffee lovers only! It’s a shot of espresso made with half the water, resulting in a very concentrated, fairly bitter cup. Toss this one back without grimacing and we’ll be impressed…
Prefer something a little sweeter? The Café viennois is made with espresso, whipped cream, and cocoa powder. How decadent!
If you’ve already overdosed on caffeine, you’ll love this one: déca means “decaf” in French! Order a café déca to skip the caffeine in your favorite drink.
Prefer not to drink coffee on an empty stomach? There’s a French coffee term for that! Ask for a café gourmand and you’ll receive a classic café (shot of espresso) along with a tray of small pastries (petit fours).
The French do drink their coffee with milk and sugar — sometimes. Sugar is often served with café, on the saucer or tray. Some French people dip a sugar cube into their espresso, let it soak for a moment, and then eat it! You can order a café au lait (coffee with milk) at a restaurant or coffee shop, but this is generally an at-home drink.
What do the French eat with their coffee? A classic breakfast choice is a croissant, baguette, or tartine. Later in the day, you might find sweet treats like petit fours or éclairs. And if you order a café gourmand, you’ll be served espresso and a selection of pastries!
Now you know everything there is to know about French coffee! You can order a noisette or a café créme with confidence, or try dipping a sugar cube in your coffee like a Frenchman. And why not try a chocolatey café viennois or enjoy a croissant on the side? Bon appétit!
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So, you’ve been looking around the internet for delicious and unique coffee recipes to try and you stumble upon a beautiful and mouth-watering picture of eiskaffee. Now you want to make it for yourself and see if it tastes as good as it looks, right? Well, you’ve come to the right place, and we can tell you that it does!
Below, we’re going to discuss what eiskaffee is, how to make it, and some tasty variations you can try once you master the easy original recipe. Let’s get started!
“Eiskaffee” is a German word that translates to “iced coffee,” but it’s usually different than any iced coffee you’ve had in America! Although it sometimes refers to regular iced coffee like you’re used to drinking, it’s most often more like a German ice cream coffee. It’s usually made by combining vanilla ice cream and some type of coffee, and in case you couldn’t tell by looking at pictures, it’s utterly delicious.
Both versions of eiskaffee can be found in coffee and ice cream shops all around Germany. Since you probably already know how to make regular iced coffee, we’ll be detailing the steps necessary to make the ice cream version. Let’s face it: everything’s a little better with ice cream!
Since we’re sure you’re itching to know how to make eiskaffee, we’ll get right to it. Stick around after the simple steps to see how to bring your eiskaffee to the next level!
Begin by placing your vanilla ice cream into your serving glass.
Pour your chilled coffee or espresso over the ice cream.
If you’re making your own whipped cream (recommended), add whipping cream to your cream whipper and dispense the desired amount on top of your beverage. If you’re using store-bought whipped cream, skip the preparation step and simply add whipped cream on top of your beverage
Top with chocolate syrup, chocolate sprinkles, or both for garnish (optional).
Serve cold and enjoy your delicious German dessert!
You can use any brewing method you please to make eiskaffee. However, we’ve found that more robust coffee flavors often compliment the ice cream’s sweetness better. Espresso is our favorite choice, with cold brew concentrate in a close second.
However, drip coffee, French press, pour over, and even instant coffee would work just fine. The strength of the coffee is most important in this recipe, so make your coffee however you choose, but make sure it’s as robust as the brewing method allows.
What kind of coffee recipe would this be if you couldn’t add alcohol for a fun twist? Eiskaffee is the perfect coffee beverage to add a shot or two of liqueur to for a nice after-dinner, alcoholic beverage.
We recommend playing around with a few different liqueurs to see which you like the best, but given the complexity of the coffee drink alone, you’ll find that there are many options. Rum and coffee or chocolate liqueurs like Baileys or Kahlua are our favorites. Whiskey adds a delightful complexity, and bourbon can serve as a beautiful compliment to the decadent flavors.
The beauty of eiskaffee is that you can customize most portions of the recipe! While the coffee part should always be made with a robust and flavorful coffee like espresso or cold brew concentrate, the ice cream portion can be your place to let your creativity shine.
We’ve experimented with a few different ice cream flavors. Vanilla is our favorite, but cookies and cream was a rather exciting flavor choice, and mint chocolate chip delivered a beautiful minty coffee experience that was unique and refreshing. We can imagine that a maple or pecan ice cream would also be quite lovely.
You can also experiment with homemade whipped cream recipes and garnishes to make this recipe your own. Maple-vanilla-infused whipped cream is one whipped cream alternative that we were incredibly excited about, but you can get as adventurous as you like. Garnishes could range from simple chocolate sprinkles to bits of candy to fruit. The options are endless!
There you have it: one of the most delicious coffee recipes you’ll find on the internet! Eiskaffee is a very straightforward mixed coffee drink to make, but the customization options and the possibilities for additions like whiskey and candy make it an exciting — and delicious — experiment.
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Featured Image: roDesignment, Pixabay
There are few things we enjoy more than diving into another country’s coffee traditions and following the recipes for their customary coffee beverages. If you’re looking for coffee drinks steeped in centuries of culture and tradition, then Brazil — one of the largest coffee-producing and consuming countries in the world — is one of the best places to search for recipes.
Below, we’re going to discuss one of the most culturally significant coffee drinks from Brazil: cafezinho. We’ll also teach you how to make it at home, so you can enjoy a bit of Brazilian coffee culture wherever you are!
Cafezinho is a traditional coffee drink commonly served all around Brazil. It’s made by adding sugar or “rapadura,” Brazil’s unrefined sugar, to black coffee. Cafezinho is often served black, but it’s not unusual to see coffee drinkers add milk or cream to lighten the flavor and thicken the texture.
There’s a reason Frank Sinatra wrote the song, “There’s an Awful Lot of Coffee in Brazil.” Brazil has long been a coffee-loving country, and it seems the caffeinated beverage has permeated all aspects of their society.
Coffee is often used as a way to welcome visitors, to begin business transactions, and as a means of showing hospitality. The way someone offers you coffee or water when you sit down for an interview or business meeting in America is the way everyone in Brazil goes about beginning a conversation or welcoming you.
Cafezinho has long been Brazil’s coffee drink of choice, so it’s very common to see this beverage just about everywhere you go in the country.
Whether you’re looking to welcome someone into your home in a traditional Brazilian way or you just want to try a delicious and unique coffee concoction, cafezinho will not disappoint! Let’s get into how to make it.
Begin by adding your water and sugar to the pot and placing over high heat. Bring the water to a boil.
Remove from heat as soon as a rolling boil is reached. Then add coffee grounds and stir for 15-20 seconds.
Pour your coffee mixture through your filter.
If you’d like, add milk or cream to taste. Then serve immediately.
You can use any coffee you have on hand, but opting for a high-quality coffee will produce the best results. Cafe Bustelo is a good option for pre-ground coffee, as it’s fine enough to get the full flavor in a short extraction time.
The best way to make cafezinho is with freshly ground coffee. If possible, use a grinder that can produce espresso consistency from your beans. Doing so will make the most flavorful and robust coffee beverage possible.
As far as origin and roast go, the choice is yours! We prefer a single-origin coffee with a medium-dark or dark roast, as the boldness of a darker roast often brings those delicious and complex flavors that most people look for in cafezinho. We recommend Lifeboost’s tasty Nicaraguan Dark Roast.
Part of the beauty of cafezinho is in the tradition and customs surrounding the beverage. As such, we recommend not making changes to the recipe above and instead enjoying it for what it is.
However, you can make changes if you desire. Some coffee drinkers may find that the flavors are too intense, so adding more sugar or cream can help soften them a bit.
Other flavorings are sometimes added to cafezinho even throughout Brazil, so feel free to experiment with adding vanilla extract, hazelnut creamer, or even a bit of chocolate syrup to diversify the flavor. Some places in Brazil add spiced liqueur to their cafezinho, so you can experiment with cachaça — fermented sugarcane — or other flavored alcohol.
Cafezinho is a delicious coffee beverage that’s steeped in centuries of Brazilian tradition and customs. It’s as simple to make as it is tasty, so it also serves as a great introduction to making mixed coffee drinks at home. Whether you enjoy traditional cafezinho or customize the recipe to your liking, we’re confident you’ll quickly fall in love with this flavorful and robust drink.
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With the high price of coffee at chains like Starbucks, Dunkin Donuts, and even 7-Eleven, more people are brewing coffee at home than ever before. It’s believed that humans have been consuming coffee since the 13th century, which means we’ve had about 800 years to perfect the craft and innovate new ways to brew!
Below, we’re going over those innovations and diving into 19 different types of coffee makers, and we’ll break them down by style and method. By the end, you’ll have seen how coffee has been made from the 1200s all the way up to today!
We’re sure it comes as no surprise that the first machine on our list is the classic drip machine. This is one of the most widely used brewing methods because it’s simple and easy, brewing can often be scheduled, and it can make large quantities very quickly and keep the coffee warm.
A drip machine works by heating water and then pumping it up to a shower head that sits above coffee grounds in a filter basket. The showerhead disperses the water over the basket, and the coffee brews as the water soak into the grounds. A paper or metal mesh filter slows the flow of water down into the carafe, which typically sits on a warming plate.
The single-serve machine works just like a standard drip machine, but instead of filling it with large portions of coffee grounds and water, it uses a measured amount of water to make a single serving of coffee. The grounds are also pre-measured and come in pods.
The pods are often made of plastic and contain a protective foil over the top. Inside, there is a small filter and a single serving of coffee. The machine pierces the top and bottom of the pod and pumps hot water through it to brew the coffee.
Cold drip brewers use three different compartments and are often significantly taller than other brewers because they use gravity to make coffee. The top compartment usually houses ice or ice water, which drips down into the second compartment at a rate set by a valve at the bottom of the container of ice.
The second compartment holds the very coarsely ground coffee, and as the water drips into the coffee, it slowly soaks the grounds and begins brewing at a slow rate due to the cold temperature of the water. Over what is usually several hours, the water makes its way into the coffee grounds and through a metal mesh filter into the third compartment.
A manual espresso machine uses 15 bars of pressure to force hot or boiling water through a puck of finely ground and compressed coffee. Because this high pressure must be created manually, the brewing apparatus normally uses some kind of lever or dual lever system to allow a more significant amount of force to be applied to water.
Many people think of fancy, pump-driven espresso machines when they think of espresso makers, but the manual machines were, at one time, all that existed to make espresso!
An automatic espresso machine uses a high-pressure water pump to force water through a puck of finely ground and compressed coffee, so it requires no more work than pressing a button. Some have a steaming wand as well, which allows you to make mixed coffee drinks like lattes and cappuccinos.
There are varying degrees to which espresso machines can be automatic. Semi-automatic and automatic machines require you to grind and tamp the coffee manually. In contrast, super-automatic espresso machines grind the beans, tamp the coffee, start and stop the brewing process, and even steam or froth milk for you!
The single-serve espresso machine is identical to the single-serve coffee machine. Still, it uses pods of finely ground coffee and forces water at high pressure through them to make shots of espresso rather than regular coffee.
These machines often have bins to collect spent pods, can be scheduled to brew at a specific time, and offer a variety of flavored espresso pods.
The AeroPress is a relatively new coffee brewing apparatus, and it’s designed for ease of use and portability. It requires you to add finely ground coffee and hot water to a cylinder with a small, circular paper filter on the bottom. This cylinder sits on top of your mug, and you stir your coffee mixture and then use a plunger to force the coffee through the filter and into your mug.
It’s similar to a manual espresso maker in that you need to create the pressure yourself, but it requires far less pressure due to the more coarsely ground coffee.
A Moka pot is a stovetop espresso maker that creates the pressure needed with steam. There are three main pieces to a Moka pot. The first is the water reservoir, which sits directly on the stove. As the water is heated and converted to steam, it’s forced up through the second piece, which is a filter-basket that leads into a metal spire.
The metal spire has a cap on top to push the stream of very hot coffee coming up back down into the third main component, which is the brewed coffee reservoir.
A siphon brewer is an impressive brewing apparatus that makes for quite a visual coffee preparation. There are two main compartments stacked on top of each other and separated by a filter. The top compartment is filled with ground coffee and the bottom with water. The bottom compartment is then heated up, and the water boils and rises through the filter to mix with the coffee.
The heat is then turned off, and as the sealed bottom compartment cools, it creates a vacuum effect, which acts with gravity to pull the brewed coffee through the filter and back down into the bottom compartment.
Next up is the percolator, which is another stovetop coffee maker. A percolator is very similar to a Moka pot with one significant difference: the water that mixes with the coffee is added back to the water reservoir.
In a percolator, boiling water rises up a metal tube that then disperses the water out over a basket of coffee grounds suspended above the water in the reservoir. The water drops through the coffee and backs down into the reservoir to be reheated. The result is continuously brewing coffee that gets stronger the longer it sits on the stove.
The French press is a simple apparatus that consists of a metal or glass carafe and a mesh filter plunger that closely hugs the sides of the carafe. You brew by adding coffee grounds and boiling or very hot water to the carafe, mixing, and then letting it sit for several minutes.
Once the coffee has brewed to your liking, you use the filter plunger to force all of the coffee grounds out of the water and down to the bottom.
The Vietnamese coffee filter is a brewing apparatus that sits on top of your cup, similar to a pour over cone. However, it uses immersion to brew the coffee. The device is usually a metal container with two filters, one acting as the bottom of the container, and the other to act as a plunger, similar to the filter in the French press.
You add coffee to your filter, pour in boiling water, stir, and then compress the coffee with the filter plunger. The hot water slowly drips through the coffee grounds and down into your cup.
Cold brew is made simply by immersing coarsely ground coffee in room temperature water for 24-48 hours. After that time, the grounds must be filtered out. The cold brew carafe acts as a container to house the coffee mixture during brewing, and it usually includes a fine mesh filter for removing all the coffee grounds from the brewed coffee.
The last kind of immersion brewing is a coffee bag, just like a teabag filled with coffee grounds instead of tea leaves. The bag is dipped into boiling water to let it soak until the coffee is brewed to your liking. It’s then removed and disposed of.
The pour over cone is a brewing apparatus you’ll often see in specialty coffee shops, as it requires some skill and experience and leads to a bright, flavorful cup of coffee.
Pour over cones are typically made of metal, plastic, or ceramic. The cone sits on top of your coffee cup with a paper filter inside holding the coffee grounds. You then use a gooseneck kettle to pour water slowly over the grounds to soak them and then to produce the desired amount of brewed coffee. It requires some skill to know how quickly to pour and to ensure you get all of the grounds in contact with hot water.
The Chemex is very similar to the pour over cone in that it consists of a cone-shaped spot for a coffee filter and is used with a gooseneck kettle to wet the grounds by pouring water over them.
The significant difference is that the Chemex often uses a thicker filter, collects the brewed coffee at the bottom of the apparatus, and can make significantly larger volumes of coffee. A pour over can make only one cup of coffee at a time, whereas the Chemex can brew up to four or five cups at once.
The Kalita Wave is nearly identical to the Chemex with just two key differences: the filter basket has a flat bottom, and it uses wave-shaped filters that are even thicker than the Chemex-specific filters.
The result is a more robust, bolder cup of coffee that is a good mix between pour over and immersion methods — the thick filter causes a slower slow rate, meaning the coffee is brewed for a more extended time.
The ibrik is a brewing pot unique to Turkey and the surrounding countries where it originated. To use the ibrik, you use very, very finely ground coffee into boiling water, mix, and serve once the coffee is brewed.
This technique is unique in that there is no filter to remove the coffee grounds. Instead, the grounds are meant to be consumed along with the brewed coffee.
A cowboy coffee pot is really just a pot or kettle that can be used to boil water over a campfire, so the term refers more to the method than the actual apparatus. Water is brought to a boil over a campfire, mixed with coffee, and brought to a boil again. Cold water is then sprinkled over the top of the kettle to get the grounds to sink to the bottom.
The coffee is then poured out carefully so as not to pour out the grounds sitting at the bottom.
There you have it: 19 different ways to start your morning off right! Coffee has been one of the most consumed beverages worldwide, so it’s no surprise there are so many different ways to make it. Coffee is a very personal preference, so take your pick and get to brewing using your favorite method.
Featured Image: WStudio, Shutterstock