In one of our more recent blog posts, we discussed seasonal coffee beverages in the context of coffee shops and how creative, seasonally-focused rotating menus can be a fun way to engage both baristas as well as those they serve.
What about at home?
Check out this blog to learn how to make a delicious seasonal beverage in your own home kitchen: the KLLR Cascara Soda!
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.
Learn how to drink coffee in style - even at the office.
We discuss the tried and true French Press, a contemporary favorite in the Hario V60, the ubiquitous batch brew-pot, and – for those willing to put in the work (at work) – espresso.
For KLLR Coffee, it is essential for the safety of our team and our customers that the masks we chose are effective in achieving our goal: limiting the spread of this virus.
We have chosen hedley&bennett (link) masks to provide all staff and have done so for three primary reasons.
As an organization, KLLR is built around a philosophy that the people making up the company are the crux of everything else.
Passionate people take pride in doing a good job.
Determined people stay around longer.
Talented people attract other talented people and then work together in ways that enable the whole to be greater than the sum of its parts.
Empowered people yield better results – and make tastier coffee.
Better people; better coffee.
We’ve all heard the old saying, “you can’t please all the people all of the time.” It’s true for just about everything. It’s definitely true for espresso machines.
Hardly a coffee tradeshow occurs without some new, flashy piece of gear debuting to a mixture of “ooh”s and “ah”s from the coffee trend seekers and suspicion from the barista old-schoolers.
At times, it can feel hard to keep up with.
Is it form or function?
What inevitable first-generation bugs will there be?
It’s different… is it better?
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