The article excerpts below are from Graham’s Gazette, a blog authored by our core support team with tips, promotion ideas and other information designed to help you build a successful specialty coffee business!
Have you ever wondered how fresh coffee can go stale? It is actually a complex process that involves a fair amount of science. It all begins when heat is introduced to the green beans. Inside the roaster the sugars and [read more]
Three Easy (and Cheap) Ways to Increase Sales Even if you don’t have extra cash to advertise, there are always other things you can do inside your café’s walls to make things happen for your business. In addition to old [read more]
Five ways to reduce your water footprint Water conservation may not be the first thing on your mind but with water use in the United States increasing every year, many regions of the country will experience water shortages this year, [read more]
When one thinks about a cup of coffee, the roasted bean is the first thing that comes to mind. Quality beans are certainly crucial, but equally important is the good water used because hot H2O is the solvent that leaches [read more]
The SCAA gives the definition of espresso as “a 25-35mL (.85-1.2oz [x2 for double]) beverage prepared from 7-9 grams (14-18 grams for a double) of coffee through which clean water of 195-205 degrees F has been forced at 9-10 atmospheres [read more]