Cleaning, in the context of café life, isn’t confined to some “to-do” item points on the nightly closing list. Adhering to a simple, regular cleaning regimen is an easy and essential way to ensure great tasting coffee, maintain a clean and cared-for environment and maximize the lifespan of equipment (it ain’t cheap, after all!).
Check out this post for everything you need to keep your work-space looking clean.
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.
To say that Specialty Coffee is a trend-driven industry is far from a controversial statement. From equipment, to brewing to techniques, to shop build-outs, motifs and ideas have a tendency to spread – and often change – rapidly.
In the first entry of this two-part series we examine what we view as the five worst trends in coffee of the last five years.
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.