Is your business guilty of unnecessary waste? Independent coffee shops should be efficient, relatively low maintenance machines which can almost run on their own, and at minimal expense. But achieving this dream isn’t easy, so you need to constantly evaluate what’s working and what isn’t. In this post we’ll look at exactly what you can evaluate.
Your first port of call in evaluating what is or isn’t working involves finance and leakage. If you’re unnecessarily dripping cash or stock, however small, it has to end immediately.
Continue reading “Dripping profit – how to avoid waste in coffee shop businesses” »
Absolutely loads of stuff. Coffee is amazing and never ceases to amaze us in its breadth of use. Most of us know it as an exceptional drink, a great way of waking up and getting the old grey matter firing.
It can work as an incredible aroma alone, smelling rich and deep and complicated.
It can be adapted in a number of different ways and drinks, from espressos to cappuccinos to lattes to frappuccinos and any other number of heavily customised high street beverages.
It can be smothered in chocolate as a snack, and can even be a key ingredient in cake.
If that’s where you start to run dry of what coffee is good for, then you have far too little time on your hands.
Continue reading “Coffee – what is it good for?” »
Today, Monday September 29th 2014, is International Coffee Day: a day when coffee is celebrated in a number of countries across the world.
(Although, frankly, if there is any day when coffee isn’t celebrated, that’s a sad day.)
If we’re completely honest, we didn’t know before today that this was a big coffee day. We should have and we do feel ashamed. Sorry. We’ve done a bit of digging / looking at Wikipedia to make up for it.
Continue reading “International Coffee Day” »
We’re proud to be serving our finest Coffee Bay Papua New Guinea at loyal customer Oscars of Cowbridge this Friday.
Between 10am and 11.45am on September 26th, one of the best venues in the bustling Vale of Glamorgan market town will host a Macmillan Coffee Morning.
Continue reading “Macmillan Coffee Morning at Oscars of Cowbridge” »
When it comes to making a coffee, everyone has their own personal preferences, habits and routines. From a simple teaspoon or two of instant to a couple or ground tablespoons in a cafetiere, to a more elaborate process, it can be done in a number of ways. (Argue amongst yourselves what is and isn’t ‘real’ coffee). Obviously the most discerning and intelligent people will opt for a Coffee Bay product.
In this post we explore a couple of methods and myths, and take a look at the full end to end process of a coffee, from seed to cup.
Great coffee begins with the bean. The fresher the bean the better the brew – so it’s always wise to check the production or expiration date on a packet. Whole beans tend to stay fresher for longer, and are preferable for the best cup of coffee. View our range here.
Continue reading “What makes a great coffee?” »
A lot happens between coffee beans being picked and your cup of espresso landing on a coffee table; a lot that can easily be ignored, forgotten, barely even considered.
In recent weeks the Fairtrade model of sourcing and selling coffee beans has come under fire. Accreditations our products hold and methods used to source coffee beans are critical components of Jackson Green Coffee, which we take extremely seriously. So we had to keep track of the story.
An apparently well-researched item from Huffington Post, dated July 7th and entitled “10 reasons fair trade coffee doesn’t work” levelled a degree of criticism. It raised profound questions about the Fairtrade model and argued that “evidence for any positive effect of fair-trade coffee on coffee growers is mixed at best.”
Continue reading “Trading blows – how Fairtrade responded to critics” »
The benefits of drinking coffee are widely known and often shared, (especially by those who sell coffee). Academic health studies have shown coffee drinkers tend not to die early from a range of diseases.
Through the ages people and industries have profited from these benefits. French writer and philosopher Voltaire is said to have liked drinking 40 to 50 cups of coffee every day – which might go some way to explaining how he wrote more than 20,000 letters and more than 2,000 books.
Continue reading “How coffee sparks industry” »
We recently offered samples of premium quality to the lucky Cardiff-based food and drink blogger, Kacie Morgan. Kacie blogs under the name The Rare Welsh Bit, and this post was originally published there.
So, what did she make of Coffee Bay…?
A couple of weeks ago, I was kindly sent some samples of Jackson Green Coffee to review on my blog.
Continue reading “Guest Post – The Rare Welsh Bit” »
With everyone going World Cup wild and Brazil bonkers, we take a closer look at the host nation world’s biggest exporter of coffee – Brazil.
Whether or not Brazil keeps the World Cup in the country at the end of the tournament, it will keep its position as the leading global exporter of coffee. After all, it’s been there for the last 150 years.
Coffee production in Brazil is responsible for about a third of the world’s coffee, making Brazil by far the globally dominant producer. Coffee plantations cover 10,000 square miles and are mainly located in the south-eastern states of Minas Gerais, São Paulo and Paraná, where the environment and climate are perfect for growing crops.
Continue reading “Beans from Brazil” »
Our latest post on the business of coffee shops turns to finance and marketing: a widely-considered critical aspect, and a widely-considered less critical aspect of the trade. How do you ensure you’re achieving the perfect blend?
Getting the knowledge
Having a strong knowledge of how your business is performing every week and every month is critical to running a tight ship. With that knowledge comes an improved ability to make intelligent, well-informed decisions.
Modern till systems report everything from sales figures, individual staff sales statistics and they can even track successful marketing through the vouchers used. This affords great business transparency, and a powerful level of confidence when it comes to justifying any changes.
Continue reading “Bean counting, pushing and training” »