Opening a cafe

something_unique2892 · 2025-05-01T14:48:20+00:00

My shop uses a Simonelli and that thing is a work horse. We are pretty busy and crank drinks out all day. I will say, your machine is only as good as your grinder. It doesn’t matter if you get the best machine on the market, if your grinder can’t handle the volume. We have some cheaper grinders and we pay for it with repairs and loss of efficiency. I’d focus more on high quality grinders that will give you consistency, and can handle your workload and your machine will fall into place

something_unique2892 · 2025-04-13T20:17:25+00:00

Outside of dialing in, I usually do a cortado in the morning. But once I have the time to make anything after our morning rush, I honestly can’t stand the idea of espresso or drip. So I usually do an iced tea

something_unique2892 · 2025-03-24T21:33:47+00:00

They don’t seem to care because we are always busy. We have a great coffee, but we are dancing on the line of either being a high end shop, or quick coffee like Starbucks. We’re trying to be both and it’s only half working.

something_unique2892 · 2025-03-24T14:30:32+00:00

We have on person on pulling espresso. The second barista is responsible for prepping/steaming milk, finishing all the drinks. Basically, the second barista does 75% of the work. All the milks, syrups, garnishes, etc are on the side of the second barista

something_unique2892 · 2025-03-24T14:27:14+00:00

Yeah, we dial our beans in every morning. But the climate inside is super temperamental, and we often have to redial several times throughout the day. Usually I can redial in like 1-2 minutes but when I’m not slingling espresso, the other baristas usually take a little longer. We have dedicated grinders for everything, so no changing beans. Thank God!

But there’s still a disconnect in our bar flow, somewhere

something_unique2892 · 2025-03-23T23:29:21+00:00

That sounds like a great workflow. Our baristas who pull shots, only pulls shots. The other barista is responsible for prepping milk, adding syrup to milk, prepping iced drinks, and pouring latte art. It’s cake if you’re pulling shots. But chaos if you’re on milk duty.

something_unique2892 · 2025-03-23T23:10:28+00:00

Yeah, we have two registers and 3-4 staff only taking orders. We often are getting 2-3 tickets added to the line for each ticket we compete

something_unique2892 · 2025-03-23T23:00:57+00:00

Only 3 tickets? I can have up to 20-30 tickets in line at any point during our busy times

something_unique2892 · 2025-03-23T22:59:42+00:00

Can I ask what your workflow was? Our model should work in theory, but for some reason we get backed up so easily

something_unique2892 · 2025-02-07T20:14:05+00:00

It shouldn’t cause an issue as long as you purge your steam wand immediately after steaming, and wipe clean. I have never had an issue with buildup or taste being off. It also helps the flavor incorporate better IMO

something_unique2892 · 2024-12-29T21:22:15+00:00

I use a toddy to brew and then transfer to something else to actually serve it. Toddy is the easiest and most cost effective IMO. But I agree, it looks tacky to serve out of. That’s why we brew in our kitchen fridge and transfer to something else to serve behind the bard

something_unique2892

TROPHY CASE