KLLR Coffee Blog

Barista Babble: A Lesson in Coffee Vocabulary

by Tim Cox January 05, 2021

Find yourself bewildered with the details and terminology used to describe the various characteristics of Specialty coffee? Here are a few terms you should know that will enable you to order like an expert.

Posted in barista, coffee, coffee farm, coffee origin, coffee processing, coffee roast, coffee terminology, coffee vocab, espresso, fresh coffee, guide, kllr, kllr coffee, oklahoma coffee, retail, roast date, sales, specialty coffee, vocab

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Coffee Trends Pt. II - The Five Best Trends in Coffee in the Last Five Years

by Tim Cox November 03, 2020

We started with the bad news in our last blog, ripping the band-aid off by revealing what we felt were five of the worst trends in coffee in the last five years.

This time, it’s time to brighten the mood a bit.

Here are five of our favorite trends in coffee in the last five years.

Posted in barista, best trends, cafe, coffee, coffee industry, coffee prices, coffee shop, covid-19, customer service, death to decaf, decaf, espresso, gold cup, hospitality, oklahoma coffeee, pour-over, pour-over coffee, SCA, trends

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Celebrating Seasonality: Seasonal Menus & the Maple Pecan Iced Latte

by Tim Cox September 22, 2020

At KLLR Coffee, we love seeing the fun ways our clients embrace seasonality and the creativity of their baristas. In fact, each quarter we are distributing a collection of syrup and beverage recipes for our shops to use, riff-on, or get inspired by.

For the purpose of this blog, we are featuring one of our current recipes: The Maple Pecan Iced Latte, a sweet- treat for those wanting to drink cool even when it’s cold out.

Posted in barista, cafe, coffee, espresso, fall, how-to, iced latte, maple, menu, menu development, pecan, seasonal, seasonal beverages, seasonal menu, specialty coffee

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Demystifying Dialing-In: The Scientific Method for Coffee

by Tim Cox September 16, 2020

For baristas and operators new to the craft, wrapping one’s head around all of the variables inherent to brewing coffee and espresso can seem a daunting task, but it can easily be put into perspective by analogizing it to a simple concept we all learned about in high-school science: The Scientific Method.

Posted in barista, brewed coffee, brewing, coffee, coffee at home, dial-in, espresso, espresso coffee, espresso machine, flavor, food science, ground coffee, guide, how-to, KLLR Coffee, Oklahoma City, over extracted, scientific method, specialty coffee, training, under extracted

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