DOCSLIB.ORG

Decoding the Flat White the flat White Has Remained a Standard Australian Coffee for Years

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Decoding the Flat White the flat White Has Remained a Standard Australian Coffee for Years FEATURE NEWS Decoding the Flat White The flat white has remained a standard Australian coffee for years. But just how relevant is it on today’s coffee menu? BeanScene explores whether changing menu descriptions could lead to the drink’s demise. hen mobile coffee from customers of the older generation. Jeff says he persevered in making van owner Chris Customers will say ‘I’ll have my coffee cappuccinos, until one day he got fed up. Brady attended a just like I have it at home please – flat “Making cappuccinos each day became suburban football white of course.’ But when I work in the a hassle and we were annoyed at the match in Victoria’s city, the orders are mostly lattes.” number of customers measuring the level Wouter suburbs, an older gentleman asked The origin of the flat white is of foam on each cup of coffee. So we him for ‘a coffee’. Chris ran the customer widely discussed and remains largely decided to make our own version of a through a long list of coffee preferences, inconclusive. Jeff Kennedy from Acme drink that we called a flat white: a double styles and prices: latte, cappuccino, flat & Co in Wellington, New Zealand says shot in a Duralex glass with a balance of white, espresso, ristretto, short black, long he was working at Caffe L’affare 25 years creamy milk with no foam,” he says. “It black. ago when the drink was first introduced to was easy for us to make and the drink “He then said to me, ‘son, I remember the shop. became very popular.” when the only decision you had to make “Back then there were a number From 1990 onwards Jeff served his was whether to have coffee with or of pioneers starting the coffee industry version of the flat white and converted without milk. But, I’ll have a flat white in New Zealand, like John Burton and his cappuccino customers into flat thanks,’” says Chris of Rush Mobile Café. Michael Allpress. Up until then big coffee white drinkers. Chris says this man’s coffee preference chain companies were the only main “Australians may claim to have is a common order. “People still find flat players, and the cappuccino was popular invented the flat white, but I can say New whites a simple, assuming, easy to go everywhere you went,” say Jeff. “Our Zealand invented the flat white for sure, drink,” he says. “Working in a mobile unit, business thrived on serving it. But, we just like the pavlova,” he laughs. “But it’s it’s been interesting to see predominant had a tough job convincing people that important to remember that the history coffee preferences in different areas and the temperature of a coffee should be a of [New Zealand’s] coffee culture is rather demographics of Victoria. Even with the particular way, and that coffee should be new and completely different to Australia. growth of our industry I find flat whites presented in a certain way. There was lots Our coffee preferences didn’t come from or white coffees are still a popular order of animosity from customers if the coffee an immigrant point of view, ours have in traditional working class areas, and wasn’t scalding, and full of sugar.” has developed out of craft, passion and 52 beanscenemag.com.au Bluestone Lane in the United States says Americans love the slightly stronger taste of a flat white more than a typical latte. dedication.” On a daily take of the coffee offerings “WE’RE TRYING at Prefab, the flagship café for Jeff’s company Acme & Co, he says 80 per cent TO EDUCATE of coffee orders are flat white, 5 per cent are cappuccinos and the remainder a split OUR CUSTOMERS between short black and lattes. “Those figures are not just a representation of THAT A COFFEE IS our customer preferences, it’s the same DEFINED BY THE all over New Zealand, flat whites are dominant,” he says. RATIO OF COFFEE Espressology’s Instaurator says the flat white is an inbred part of Australia’s TO MILK, AND ANZAC history. “In the mid-1990s people who drank flat whites were NOT BY THE LEVEL considered instant coffee drinkers. They would boil their water to 100°C, add a OF FOAM THAT bit to the cup with their instant coffee SITS ON TOP.” flat white is essentially] a strong latte with granules, and finish with a touch of milk. less foam – you’ve got to make it easy That was a flat white. That’s how people over here in the US, where the majority of drank their coffee after the war until they based favourites including piccolo latte, espresso based drinkers are familiar with were introduced to espresso. Even then, long black and cold brew. But Owner the Starbucks menu.” people would still say, ‘I want my coffee Nicholas Stone who is originally from Even with the rise of third-wave white and flat, with not one bit of foam.’ Melbourne, says the flat white had to be brewing methods emerging in US coffee It’s only as we’ve become introduced on the menu from the start. shops, Nicolas says the flat white will to other coffee varieties through social “[It’s] a key part of the menu as it’s remain a permanent item on his menu. education that our preferences have such an authentic coffee beverage for “People have always had milk with tea changed. But the flat white remains a part those from Australia and New Zealand,” and coffee and I don’t see [that] the pour- of our coffee culture.” he says. “The Americans absolutely love over popularity means that the demand Regardless of who invented the it. It’s in the top three most popular coffee for flat whites is going to come to an end flat white, it’s thanks to the spread of drinks ordered, which includes both drip any time soon,” he says. Australians and New Zealanders travelling coffee and espresso coffee beverages. When Beanscene posed the question of around the world that the drink is now The Americans love that it has a slightly relevance of the flat white to the modern part of café menus in London and the stronger taste than a typical latte. It has coffee shop menu on its Facebook page, United States. enough bold flavour and sweetness to people responded in an overwhelming One such café is Bluestone Lane in keep people hooked.” way. Many café owners said it was their the US, which operates three stores in Bluestone Lane presents their flat white most popular coffee order, and a great Manhattan, New York. Visitors to the in a six-ounce ceramic cup. “[It’s] the only way to practise latte art. Many comments Manhattan shops will find all the espresso- way you should,” Nicholas says. “[The debated the way a flat white should be beanscenemag.com.au 53 FEATURE NEWS presented; the level of foam and cup size, and flat whites in six ounce and 12-ounce “We only serve what we’re 100 per cent while others simply wouldn’t hear of the cups. We’ve found that the standard eight- happy with, and if that means losing the iconic drink being replaced. “It definitely ounce cup measures more to a 10-ounce latte and serving a flat white with the right has its place,” said one post. “Australia cup which contains roughly 300 millilitres milk to coffee ratio, then we will.” isn’t ready for [the flat white] to be taken in a cup. But if the cup measured about Paul says continual experimentation off the menu yet,” said another. 180 millilitres we find the milk to coffee can only lead to a better overall result. Coffex Coffee Roasters Managing ratio gives a much better, sweeter coffee “We need to be challenging the best ways Director Fong Loong agrees with the experience. We’re battling hard to get the of serving coffee. Just the other day we majority. “The flat white is a domestic cup sizes true to what we believe produces discovered that serving an espresso in a drink that’s long been an iconic Australian the best outcome, so a person who orders slightly bigger cup than normal gave it favourite,” he says. “People order drinks a take away or sits down for the coffee will a completely different taste profile. The according to what they’re used to and get the same experience,” says Paul. smallest variance can completely change what they like. Even though the younger To counteract wrong milk to coffee the flavour profile of a coffee,” says Paul. To avoid any menu confusion between the varied milk drinks, Pablo and Rusty’s in New South Wales has gone one step “THE FLAT WHITE IS A DOMESTIC DRINK further. “We describe our coffees as black THAT’S LONG BEEN AN ICONIC AUSTRALIAN coffee and white coffee, but still provide particular drinks as they are requested. FAVOURITE.” We steam all milk coffees the same, so there’s no variation to the foam produced. We produce all our milk coffees with generation is experimenting more with ratios, The Cupping Room has decided about .5 to 1 centimetre foam. We only alternate brewing methods, which I find to focus on serving cappuccinos and flat differentiate by strength if people ask, very refreshing, traditional coffees such as whites for their milk-based offerings, otherwise a white coffee is served in a the flat white are still largely dominant,” removing lattes altogether. six-ounce cup, dine in or take away,” says he says.
Load more

Recommended publications
  • People & Economic Activity
    PEOPLE & ECONOMIC ACTIVITY STARBUCKS An economic enterpise at a local scale Dr Susan Bliss STAGE 6: Geographical investigation ‘Students will conduct a geographical study of an economic enterprise operating at a local scale. The business could be a firm or company such as a chain of restaurants. 1. Nature of the economic enterprise – chain of 5. Ecological dimension restaurants, Starbucks • Inputs: coffee, sugar, milk, food, energy, water, • Overview of coffee restaurants – types sizes and transport, buildings growth. Latte towns, coffee shops in gentrified inner • Outputs: carbon and water footprints; waste. suburbs and coffee sold in grocery stores, petrol stations and book stores. Drive through coffee places • Environmental goals: sustainability.‘Grounds for your and mobile coffee carts. Order via technology-on garden’, green power, reduce ecological footprints demand. Evolving coffee culture. and waste, recycling, corporate social responsibilities, farmer equity practices, Fairtrade, Ethos water, • Growth of coffee restaurant chains donations of leftover food 2. Locational factors 6. Environmental constraints: climate change, • Refer to website for store locations and Google Earth environmental laws (local, national). • Site, situation, latitude, longitude 7. Effects of global changes on enterprise: • Scale – global, national, local prices, trade agreements, tariffs, climate change, competition (e.g. McDonalds, soft drinks, tea, water), • Reasons for location – advantages changing consumer tastes. Growth of organic and • Growth in Asian countries https://www.starbucks. speciality coffees. Future trends – Waves of Coffee com/store- locator?map=40.743095,-95.625,5z Starbucks chain of restaurants 3. Flows Today Starbucks is the largest coffee chain in the world, • People: customers – ages as well as the premier roaster and retailer of specialty • Goods: coffee, milk, sugar, food coffee.
    [Show full text]
  • Beverage-List.Pdf
    B SIGNATURE COCKTAILS Berberian £7 Tequila, spiced syrup, lemon juice, orange juice, grenadine General Elliot £7.5 Old Tom gin, cardamon, ginger, lemon juice, black pepper, raspberry puree, cinnamon stick Scheherazade £7 Bacardi, lime juice, passionfruit puree, coconut puree, orgeat, Cointreau Seafoam £7 Bacardi, lime juice, cucumber syrup, egg white, angostura, basil Seabreeze £7.5 Aged rum, mint leaves, lime juice, angostura bitter, sparkling wine, cinnamon Mint Julep £7.5 Bourbon, spiced syrup, mint leaves, soda water, orange bitter orange flowers Spice Bazar £7 Tequila, Jalapeno syrup, kiwi, lime juice, Cointreau Altair £7 Jägermeister, pineapple and cinnamon syrup, lime juice, orange bitter, sugar syrup, cinnamon stick Barbary Sunset £7.5 Bacur gin, mango puree, lime juice, black pepper, clove A discretionary 10% service charge will be added to your bill for all food and drinks consumed in restaurant and bars A 10% tray charge will be added to your bill for all food and drinks ordered to the room CLASSIC COCKTAILS Piña colada £8 White rum, coconut syrup, fresh pineapple, cream Bloody Mary £7.5 Vodka, tomato juice, Worcestershire sauce, tobacco sauce, salt, pepper Cosmopolitan £7.5 Vodka, Cointreau, cranberry Daiquiri £7.5 Rum, lime juice, sugar syrup Margarita £7.5 Tequila, Cointreau, lime juice, salted rimmed glass Espresso Martini £7.5 Vodka, Kahlua, expresso CHAMPAGNE SERVES Kir Royal £14 Crème de Cassis, Champagne Beverly Hills Iced Tea £15 Light rum, gin, tequila, vodka, Cointreau, Champagne French 75 £15 Gin, lemon juice, Champagne
    [Show full text]
  • 5781 / 2021 Edition
    5781 / 2021 EDITION 1 - COPYRIGHT © 2021 BY VAAD HARABONIM OF QUEENS All Rights Reserved. The VHQ will once again have a community Kashering day –this Sunday, March 14th starting at 11am. Young Israel of Queens Valley 141-55 77th Ave 2 - WWW.QUEENSVAAD.ORG 141-49 73rd. Ave. Flushing, NY 11367 · (718) 520-9060 · Fax (718) 520-9063 Passover 2021/5781 DELEGATION OF POWER OF ATTORNEY FOR SALE OF CHOMETZ I, the undersigned (Name) Am the owner partner • other (Title) Of the following company: (Name of Company) Which has facilities in the following locations, where chometz may be stored: Store, Restaurant or Plant Name Street City State 1. 2. 3. 4. 5. I am authorized to appoint Rabbi Chaim Schwartz, or his appointed substitute to act as our legal agent for the transfer and sale of all chometz and chometz products in the possession of the company in any of the above locations, as well as any other location not listed. Included in this authorization is the right to rent any areas where any chometz may be found. The sale shall take place at the Rabbi's discretion beginning on the 12th day of the month of Nissan. Rabbi Schwartz is empowered to use any legal and halachic (Jewish law) procedures which he deems necessary to effect these transactions and for such duration as to conform to halachic requirements. This authorization is in conformity with all Torah and Rabbinic laws and with the laws of the State of New York and of the United States of America. By: Date: (Signature) 3 - PESACH (PASSOVER) 5781/ 2021 First Night Pesach, Saturday Night, 15 Nissan (March 27th) Candle Lighting……….
    [Show full text]
  • Dissertation (1.448Mb)
    Milk revolution and the homogeneous New Zealand coffee market Guo Jingsi 2020 Faculty of Culture and Society A dissertation submitted to Auckland University of Technology in partial fulfilment of the requirements for the degree of Master of Hospitality Supervisor Dr. Lindsay Neill i Abstract It is unsurprising that, as an enjoyable and social beverage, coffee has generated a coffee culture in Aotearoa New Zealand. Part of coffee’s enjoyment and culture is the range of milk types available for milk-based coffees. That range has grown in recent years. A2 Milk is a recent addition to that offering. The A2 Milk Company has experienced exceptional growth. However, my own experience as a coffee consumer in Auckland, Aotearoa New Zealand, has revealed that A2 Milk is not a milk that is commonly offered in many of the city’s cafés. Consequently, my research explores that lack and barista perceptions of A2 Milk within my research at The Coffee Club in Auckland’s Onehunga. As a franchise outlet, The Coffee Club constitutes a representative sample of a wider cohort, the 60 Coffee Clubs spread throughout Aotearoa New Zealand. While my research reinforces much of the knowledge about coffee culture in Aotearoa New Zealand, my emphasis on the influence of A2 Milk within that culture has revealed some interesting new insights. As my five professional barista participants at the Coffee Club revealed, rather than taking a proactive approach to A2 Milk, they were ‘waiting’ for one of two occurrences before considering the offering of A2 Milk. Those considerations included a ‘push’ from the A2 Milk Company that promoted A2 Milk within coffee culture.
    [Show full text]
  • Growing Types and Interesting Flavors
    A COFFEE CLOSEUP; PART 2: GROWING TYPES AND INTERESTING FLAVORS 2018 • TREND INSIGHT REPORT As we mentioned in our first Coffee Closeup (Who, When & Why), coffee consumption in America is not only consistent – it’s consistently high. The average coffee drinker has more than 3 cups each day. In this closeup on coffee, we’ll zero in on the growth and expansion of formats as well as some incredibly unique and innovative flavors hitting the market. WHAT TYPES OF COFFEE ARE CONSUMERS DRINKING? Traditional hot coffee is still the most popular format, however, its losing market share to new coffee types. For example, 21% of consumers claim to have tried cold brew coffee, which is up 6% YTD. Additionally, 8% of consumers have tried flat white varieties, and 5% claim to have tried nitrogen carbonated coffee. Gourmet beverages such as these are driving the increase in past-day coffee consumption. From 2016 to 2017 the number of people reporting having a gourmet coffee drink in the past day rose 10 points from 31% to 41%. What is a Flat White? Espresso-based beverages such as a flat white are driving past-day coffee consumption. So what exactly is a flat white? It’s an espresso-based beverage prepared by pouring steamed milk over a shot of espresso. Starbucks features a seasonal holiday drink called a Holiday Spice Flat White that returned for a third year. It features Ristretto shots of (concentrated) espresso infused with warm holiday spices AT-HOME PREPARATION “subtle enough to let the coffee really shine through,” according to bustle.com, resulting in a less sweet “experience DRIP COFFEE MAKER 46% (for true coffee lovers) that shouldn’t be missed.” SINGLE-CUP BREWER 29% ESPRESSO Heyday Strong & Smooth Espresso Cold- Brew Coffee is described as strong and super Espresso, which chef and food scientist Matthew smooth.
    [Show full text]
  • Clear Lake Menu.Indd
    SINGLE ORIGIN COFFEES Request your own Roast! - BREAKFAST SANDWICHES - - SIGNATURE SANDWICHES - - All Served with Lettuce, Tomato, Chips & a Pickle - 1/4 lb. $4.25 | 1/2 lb. $8.25 | 1 lb. $13.75 Egg, Monterey Jack & Sausage 6.85 on a Plain Bagel Light Roast, Medium Roast, Medium Dark Roast or #1 4.25 on a Butter Croissant Egg, American & Bacon #4 Chicken Salad Dark Roast #2 on an Everything Bagel 4.25 #5 Cabin Club Ham, Turkey, Bacon, Monterey Jack Suggested Roasts for Single Origin Coffees: Egg, American & Bacon on Toasted Marble Rye L = Light | M = Medium | MD = Medium Dark | D = Dark #3 on a Butter Croissant 4.25 on a Plain Bagel #6 Turkey & Monterey Jack South American Breakfast Pesto Pita M Brazil - Sweet mild coffee with a nutty chocolate 4.25 #7 Ham & American on an Everything Bagel taste. Sausage Biscuit 2.75 on a Butter Croissant #8 Turkey & Monterey Jack MD Colombian - Medium body full of aroma with a hint of caramel. - BREAKFAST / BAKERY - MMD Peruvian FTO - Light and levitating with a hint - SPECIALTY- All Served with ChipsSANDWICHES & a Pickle - - Roasted Asiago, Plain, Whole Wheat, Blueberry, of vanilla-nut tones sweetness. Bagel Cinnamon Raisin or Everything 1.95 Berry Good For You Turkey & Lettuce 6.85 with Raspberry Mayo on Wheatberry Bread Central America With Cream Cheese, Peanut Butter, Cinnamon & Sugar or Jelly MD Costa Rican - Mild, sweet and flawless; bright 2.55 Chicken Bacon Ranch Grilled Chicken 6.85 Breast, Bacon, Lettuce, Tomato & Ranch on a acidity. Fresh Toasted Butter Croissant D Coffee Cinnamon Roll 3.25 Mexican FTO - Medium-body, delicate, pleasant * Lettuce, Tomato, Cucumber, acidity, light nutty, milk-chocolate like.
    [Show full text]
  • Coffee Roasted with Love by Gabriel
    ALL COFFEE ROASTED WITH LOVE BY GABRIEL COFFEE LOOSE LEAFE TEA BY TEA DROP 4 Lemongrass Ginger Our coffee comes direct from Gabriel Coffee. Founded Honeydew Green in 2006 by Sam Gabrielian, his experience in the coffee Oriental Jasmine Green industry has brought forward some of the most unique Peppermint cafe experiences across Sydney. Malabar Chai Chamomile Blossom Today, their roastery is based in Sydney’s lower North Shore, Earl Grey where the continuous journey of sourcing the world’s best English Breakfast green coffee offerings takes centre stage alongside their commitment to produce consistency without compromise FRESHLY SQUEEZED JUICE 8 across blends & specialty origin selections. Red: Beetroot, Apple, Carrot, Celery And Ginger Amber: Orange, Pineapple, Carrot And Lime EVENTS & CATERING WITH SOCIAL SOCIETY COFFEE Green: Kale, Apple, Cucumber And Lemon SML 3.5, MED $4 Pink: Watermelon, Pineapple, Lime And Mint Social Society offers a beautiful, Avant-Garde style Or... Make Your Own entertainment space that is crafted with fun, eclectic fit outs Decafe, Extra Shot, Flavoured Syrups +0.5 Dirty Chai +1 that create the all-important atmosphere for you. Our team No charge for alternate milks MILK BASED SMOOTHIES 8 will work closely with you to ensure that your occasion is both Mixed Berry unique and memorable. Additionally, we can custom curate BLACK COFFEE DRINK Banana Cinnamon your event with options for event photography, videography, Calibrate black blend and or monthly rotating Mango and dietary required catering and live music. singles by Gabriel Coffee Short Black, Long Black FRUIT BASED SMOOTHIES 8 In succession to personalised events, we also offer external Fetco Batch Brew 5 catering options and be sure to keep your eyes peeled on Summer Bliss: Watermelon, Cranberry Juice, Mint and Strawberry Facebook and Instagram for Social Society’s monthly in house Tropical Thunder: Orange juice, Mango and Passionfruit WHITE COFFEE experiences that have something for absolutely everyone.
    [Show full text]
  • About Epic Espresso
    More about Epic Espresso Epic Espresso is not a franchise but is independently owned and operated. Epic Espresso is the creation of Corey Diamond— an accredited judge of the Australasian Specialty Coffee Association. Epic Espresso’s mission statement is simple: To raise espresso coffee to an art form. Epic’s vision is: To be Western Australia’s leading authority on espresso coffee. Epic’s coffee making philosophy is highly scientific and is based on years of research into espresso extraction theory and elite level barista training. Epic uses Synesso coffee machines. These are hand-built artisan machines made in small numbers for elite level coffee professionals. We also use Italian-crafted Mazzer Robur conical burr grinders; designed to deliver maximum aromatics into each and every cup. If you have a question regarding espresso or coffee in general, feel free to ask. Epic’s baristas would welcome the opportunity to assist you in creating incredible espresso at home. All our baristas have successfully completed Epic’s own Barista Certification Program. This intensive and rigorous training program refines their skills and advances their espresso knowledge. Staff are trained to World Barista Championship level and regularly compete in Barista Competitions. These baristas are truly ‘espresso coffee artisans’. 5/1297 Hay Street, West Perth Phone (08) 9485 1818 ESPRESSO COFFEE ARTISANS COFFEE MENU Some things you probably need to know Menu. about Epic Espresso ESPRESSO | A single shot of espresso coffee. The perfect espresso crema is extremely fragile and has a deep hazelnut colour with reddish relections. _Due to the natural caramelisation of sugars during the roasting process and the sweetness of correctly textured milk, RISTreTTO | A single extraction of coffee containing all the we recommend enjoying Epic’s coffee without the addition essential oils in a short volume.
    [Show full text]
  • Valuación De Starbucks Corporation
    Universidad de San Andrés Escuela de Administración y Negocios Maestría en Finanzas Valuación de Starbucks Corporation Autor: Alejandro J. Ceroleni DNI: 32.100.194 Director de Tesis: Javier P. Epstein Ciudad Autónoma de Buenos Aires, Diciembre de 2016 Maestría en Finanzas Tesis de Valuación Año 2016 Alejandro Javier Ceroleni Contenido Definiciones, aclaraciones y abreviaciones ................................................................................... 3 Resumen ejecutivo ........................................................................................................................ 5 Descripción del negocio ................................................................................................................ 6 Clasificación de las ventas por tipo de producto ...................................................................... 6 Cadena de valor ......................................................................................................................... 7 Clasificación de las ventas por segmento operativo ................................................................. 8 Clasificación de las ventas según el modelo de crecimiento .................................................... 9 Creación de valor .................................................................................................................... 10 Historia de Starbucks .............................................................................................................. 11 Howard Schultz: visión e influencia en el crecimiento
    [Show full text]
  • F1d2d570d39644e7b46a7de8
    STARBUCKS COFFEE ALLERGY INFORMATION This is the information on the main allergens and their derivatives in our products. Depending on your allergy, please select which you prefer. GLUTEN CRUSTACEANS EGGS FISH PEANUTS SOY MILK NUTS CELERY MUSTARD SESAME SULPHITES LUPINS MOLLUSCS COFFEE AND ESPRESSO Caffè Latte with or without ice (with non-fat milk, semi-skimmed milk, whole milk or lactose-free) n Caffè Latte with or without ice (with soy milk) n Cappuccino with or without ice (with non-fat milk, semi-skimmed milk, whole milk or lactose-free) n Cappuccino with or without ice (with soy milk) n Caffè Mocca with or without ice (with non-fat milk, semi-skimmed milk, whole milk or lactose-free) n n Caffè Mocca with or without ice (with soy milk) n n White Mocha (with non-fat milk, semi-skimmed milk, whole milk or lactose-free) n n White Mocha (with soy milk) n n Caramel Macchiato with or without ice (with non-fat milk, semi-skimmed milk, whole milk or lactose-free) n n n n Caramel Macchiato with or without ice (with soy milk) n n n n Caffè Americano Caffè Americano (with non-fat milk, semi-skimmed milk, whole milk or lactose-free) n Caffè Americano (with soy milk) n Espresso n Espresso Macchiato (with non-fat milk, semi-skimmed milk, whole milk or lactose-free) n Espresso Macchiato (with soy milk) n Espresso Panna n Pumking Spice Latte (with non-fat milk, semi-skimmed milk, whole milk or lactose-free) n Pumking Spice Latte (with soy milk) n n Flat White (with non-fat milk, semi-skimmed milk, whole milk or lactose-free) n Flat White (with soy
    [Show full text]
  • Coffee Shop As a Workspace in Bandung
    Coffee Shop as a Workspace in Bandung Agus Sudono Universitas Pendidikan Indonesia Keyword: Coffee shop, productive, Bandung Abstract: The function of coffee shop in Indonesia was originally a gathering place and casual conversation. Lately, coffee shops have another function, which is a place to work. People come to the coffee shop not only to enjoy free time, but to use it for productive activities. Activities such as meetings, working on projects, or doing assignments for students are common things that are easily found in coffee shops. This study aims to review the readiness of coffee shops in Bandung to face the culture of productive coffee drinking. The research method used is the mix method. Data collection is done by survey and observation techniques. There are 25 coffee shops surveyed to meet the needs of research data. The type of coffee shop that was sampled was a local brand coffee shop. This is based on another mission of this research, which is to build a local brand that has a competitive advantage. The results showed that basically the majority of coffee shops in Bandung were eligible for productive activities. However, there are still quite a lot of aspects that need to be improved to enhance its conduciveness. Layout of the shop, level of price, availability of parking area, level of privacy, and availability of prayer room are aspects that are less prepared. While the quality of internet network, quality of coffee, level of cleanliness, atmosphere of coffee shop, and barista hospitality are strong aspects. 1 INTRODUCTION that make the content and quality of coffee even more questionable.
    [Show full text]
  • Trade Slower, but Expected to Revive Market Conditions Have Slowed Down the Rate at Which New Cafes Have Opened – but Many Report Business Went up Over the Last Year
    Trade news, insight and comment from the Beverage Standards Association No. 5, January 2020 Trade slower, but expected to revive Market conditions have slowed down the rate at which new cafes have opened – but many report business went up over the last year. The BSA has welcomed the realistic warning given in the latest Allegra report on the cafe sector. For the first time that we can recall, this annual coffee trade report has spoken of something other than headlong growth in the coffee-shop sector – the 2020 publication suggests that while British The phenomenon of 'barista wrist' is cafes have maintained positive sales, the growth in the number of outlets well known – it is an RSI-type injury has 'stalled'. which comes from one or more of the movements required when tamping According to Allegra, the UK now has very nearly 26,000 coffee shops. coffee and twisting a portafilter into Growth in cafe numbers has been under two per cent, and the 'branded coffee place in the espresso machine. shop segment', a phrase created by Allegra many years ago, grew by less than one per cent, around seventy new stores. However, sales in that sector did La Marzocco, which introduced a show noticeable growth, up by 4.2 per cent to what machine featuring an 'Ergonomic is reckoned to be £4.5 billion. Portafilter' design last year, now says that early users of the machine Unsurprisingly, Allegra comments that "outlet confirm that the new design can growth slowed significantly amid challenging "noticeably mitigate the repetitive market conditions," and refers to industry doubts stress injuries occurring through its over the costs of property and labour and the ease of action".
    [Show full text]