Stockton Graham & Co. will be closed on Monday, May 29 in observance of Memorial Day. Please make plans to place your Memorial Day weekend and Monday/Tuesday orders by Thursday, May 25. All orders received after NOON ET on Thursday, May 25 may not ship until Tuesday, May 30.
Additionally, please allow an additional transit day as FedEx will not pick up or deliver on Monday, May 29. We invite you to head over to FedEx.com to calculate the transit days to your area from our ’27612′ zip code.
FOR LOCAL CUSTOMERS: All pick-ups must be made by 3:00 pm on Friday, May 26.
Stockton Graham & Co. hope you enjoy a happy and safe Memorial Day!
So you’ve chosen a space for a new coffee shop, what next? You’re not just going to put your new espresso machine on a counter in the corner and call it done. A lot of thought needs to go into figuring out the best workflow to create an outstanding environment for both customers and baristas. When planning the work stations of a new coffee shop, one thing to always take into consideration is ergonomics. The study of people’s efficiency in their working environment, ergonomics is crucial when it comes to organizing a coffee shop. Every location has a different shape so each will have unique requirements.
You want your shop to be busy so assume it will be when you plan the work area. You certainly don’t want employees running into each other as they try to serve customers. A well-designed work station will allow each barista to do most of their work while barely moving his or her feet. The barista should have easy access to everything they might need, especially milk, cups, grinder and beans. In addition, the countertop should be the correct height and it should have the proper amount of workspace (in other words, don’t over crowd it). Think about sink and trash location so clean up can be easy and ongoing throughout the work day. If you serve food is it easy to access for barista or cashier? If you position the cash register close to the barista it will also help with efficiency. During busy times it will allow the barista to overhear orders and perhaps get a head start on preparation. During slow times, it would easily allow a barista to work alone. If you put some thought into making your employees’ tasks easier to perform, they will be happier and everyone will benefit!
For more information about opening a coffee shop, Stockton Graham & Co. is here to help. Just call 800-835-5943 or email firstname.lastname@example.org.
Late last month, our Brady Butler attended the Global Specialty Coffee Expo (SCA) in Seattle. While his focus was on teaching Golden Cup Brewing classes, he did have an opportunity to walk the floor. We were glad he had the chance to cast his eye around the displays and report back on a few of the sights.
“As an equipment guy, this was an interesting show. From custom machines to new brewers to gadgets, there was a lot to see.
Espresso machine customization was on full display, with most of the roaster and café booths featuring beautiful signature espresso machines. My favorite was the custom Victoria Arduino Black Eagle that they’d made to celebrate Gianni’s 80th birthday. It was great to see some options for grinders too – the hand-blown glass hoppers at the EspressoParts booth were a welcome alternative to the usual plastic.
The trend of low-profile and small footprint espresso machines also continued this year. There was lots of buzz about the new under-counter espresso machine by MAVAM, with good reason. Even traditional machines manufacturers like Synesso had prototypes designed to lower the visible barrier between barista and customer.
Scales continue to show up in new places as well. Acai debuted a new automatic bean portioning system for café’s tired of weighing out little tins for their pour-over bars. Compak showed an espresso grinder which precisely grinds a specified amount of coffee into the portafilter, hands free. Of course, the Baratza Sette was back with their excellent grind-by-weight prosumer grinder for espresso or drip brewing.
Coldbrew was once again a major theme. BKON was back to show off their Storm, a superfast-supersized system to produce 100 gallons of coldbrew in 15 minutes. Several of our allied-products friends were sampling sweet and refreshing coldbrew-based drinks perfect for summer. Even cleaner specialists Urnex joined the party with a two-part complete coldbrew system cleaner – just the thing for nitro coffee systems.
To get a bit of a break from the middle of the show floor, I had a chance to stroll down the Design Lab wall of coffee packaging. This gallery of brightly-patterned, fully printed bags and uniquely-shaped printed cardboard containers is always a highlight. Our new Dilworth bag design would have looked right at home.
As always, there were so many great things to see and sample at this specialty coffee show. I can’t wait to share some of my favorites with our customers!”
With questions or to learn more about what might work best in your store or coffee shop, call 800 835 5943 or email email@example.com.
With the rising temperatures, it’s that time of year to start offering iced coffee and iced specialty drinks. Iced drinks can be an integral part of coffee sales during the warm summer seasons, allowing customers to have an opportunity to escape intense heat and cool off while getting caffeinated, especially in the South!
There are several different ways to offer iced coffee these days, and many cafes have decided to utilize the “toddy” method of cold-brewing coffee. However, there are other methods available that can be utilized using equipment you already own in your shop.
Makingconcentratesis a popular way of offering iced coffee, having ultimately a concoction that is twice as potent as you would normally brew, then adding ice. Keep in mind that dark roasted coffee tends to yield a smoother and more enjoyable flavor than lightly roasted coffee.
TheToddy brewingprocess creates a concentrate that you can add to frappes, iced lattes, iced mochas, or just create iced coffee. In this method, which features reusable filters, you add cold water to coarsely ground coffee and allow it to steep for 12-24 hours. Watch our video on the Toddy method here.
TheJapanese methodis rapidly gaining popularity throughout cafes as the way to serve iced coffee. This consists of any pour over device (Chemex, Hario V60, etc.) or batch brewers in a shop and takes only a couple of minutes to prepare. This process produces an extremely smooth and flavorful cup of iced coffee, brewing right onto ice so it is only hot for a couple of seconds. You can also incorporate your drip brewer to produce larger quantities of iced coffee by using the amount of coffee that yields a full pot but only running the half-pot water cycle. Of course, you will still brew on top of a container that has the correct proportion of ice (the same ratio as for the pour-over method).
Iced Vietnamese-style coffeeis another great method which requires a Phin filter and condensed milk. Start by pouring a small amount of condensed milk into the vessel you wish to brew into and add coffee (1 rounded tablespoon per 6 ounces at a coarse grind) to the Phin filter. Brew on top of the condensed milk, stir, and add ice. The later two methods are not concentrations, so it is important to get the right proportions every time so you do not water down the coffee.
Iced Americanoswill also help increase coffee sales during the warmer months by adding a cool refreshing version of a classic coffee beverage. Simply pull the shots of espresso directly into cool water and then add ice.
From a cost perspective, Toddy produces a larger quantity of iced coffee, running at about .21 cents an ounce. The Japanese method is brewed by the cup which requires a little bit more time and skill, but runs at only about .04 cents per ounce. While the Japanese-method costs less, it does call for more time per cup whereas the toddy is already made and ready to be used.
Iced signature or specialty beverages can also help increase your profit margins during the warmer seasons while standard coffee sales tend to slow down, and also increase efficiency by adding profitable and sought after items. The best way to prepare iced lattes or signature drinks involving milk is to add the ingredients and milk into a cup and pull the shots on top of the milk, leaving room for ice. This keeps the espresso shots from melting the ice and becoming watery, thereby diminishing the full flavor of the espresso. Then all that is left is to stir, add ice and serve.
Here at Stockton Graham & Company we are always happy to share our knowledge about everything coffee related. To learn more about ways to succeed in your store or coffee shop, call 800 835 5943 or email firstname.lastname@example.org.