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aikibarista.blogspot.com

From John's perspective...: 2015-06-07

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Thursday, June 11, 2015. Ideas shared, nurtured, and cultivated grow into dreams realized. It was an early summer evening in 2001, Yiching called me and said, "I think we should start our own (coffee/tea) business.". I was making the bulk of my income delivering pizza at the time, "Let me run some numbers," I replied. I spent the next several hours driving around, furiously jotting down notes and figures on a stack of napkins, until I eventually called her back. From an early feature on caffe d'bolla.

aikibarista.blogspot.com

From John's perspective...: Educate and Elevate! The role of the artisan coffee shop

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Tuesday, July 31, 2012. The role of the artisan coffee shop. Customer service is about quality and care, not convenience. Customer service is about education, not platitudes. Ultimately, the customer is best served by delivering them the best product possible, and seeking to improve upon both product and experience each day. When you put the coffee first, you put the customer's coffee experience first. Customer service is a coffee first decision. The role of the artisan coffe.

aikibarista.blogspot.com

From John's perspective...: Add Excitement to Your Roasting!

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Saturday, February 11, 2012. Add Excitement to Your Roasting! For many roasters out there, roasting is a routine. There are different philosophies when it comes to sourcing, blending, and roasting espresso. The problem is: the same roaster producing the same espresso every day is monumentally boring. What I wonder is: Why don't more roaster/retailers adopt the multiple espresso model? I understand there's a marketing component that's in here. "We found a profile that is great, our customers love it, ...

aikibarista.blogspot.com

From John's perspective...: 2012-07-29

http://aikibarista.blogspot.com/2012_07_29_archive.html

Tuesday, July 31, 2012. The role of the artisan coffee shop. Customer service is about quality and care, not convenience. Customer service is about education, not platitudes. Ultimately, the customer is best served by delivering them the best product possible, and seeking to improve upon both product and experience each day. When you put the coffee first, you put the customer's coffee experience first. Customer service is a coffee first decision. Subscribe to: Posts (Atom). The role of the artisan coffe.

aikibarista.blogspot.com

From John's perspective...: Coffee and Inspiration

http://aikibarista.blogspot.com/2013/01/coffee-and-inspiration.html

Friday, January 04, 2013. We have hundreds of amazing customers who come for our espresso and coffee, and each one is met with a cheerful, "Hello" from my wife, Yiching. She knows most everyone by name, and always remembers their drinks. She catches the eyes and stomachs of many who come in with her cakes, brownies, muffins, and cookies, which she bakes daily. Awesome Inc. template. Powered by Blogger.

aikibarista.blogspot.com

From John's perspective...: 2011-09-04

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Wednesday, September 07, 2011. When it comes to coffee and espresso, clarity is important. We've had the same filtration system since we opened, and it's time to improve it. I've been wanting to upgrade our water filtration for a while now. I've ordered two Everpure Claris filter systems. It is an adjustable filtration media that includes a five stage process for eliminating scale, dirt and fine particulates, odors/off flavors. I believe that for the money and simplicity it's the best system out there.

aikibarista.blogspot.com

From John's perspective...: 2012-12-30

http://aikibarista.blogspot.com/2012_12_30_archive.html

Friday, January 04, 2013. We have hundreds of amazing customers who come for our espresso and coffee, and each one is met with a cheerful, "Hello" from my wife, Yiching. She knows most everyone by name, and always remembers their drinks. She catches the eyes and stomachs of many who come in with her cakes, brownies, muffins, and cookies, which she bakes daily. Subscribe to: Posts (Atom). Awesome Inc. template. Powered by Blogger.

aikibarista.blogspot.com

From John's perspective...: 2012-08-12

http://aikibarista.blogspot.com/2012_08_12_archive.html

Tuesday, August 14, 2012. A new model for new expectations in coffee. For me, it's always been about "the coffee", and that's a great way to go, but it's not just about the customer coming and getting coffee, it's about them having the time to appreciate and understand what they are getting. We're in a hectic world, and as coffee professionals we should change our business model(s) to cultivate an atmosphere that will entice customers to slow down and enjoy. How do we approach this idea? It's not just ab...

aikibarista.blogspot.com

From John's perspective...: 2011-08-21

http://aikibarista.blogspot.com/2011_08_21_archive.html

Friday, August 26, 2011. Good Methodology = Good Espresso. So the question I am asking is, "Does it work? I'm pretty systematic about my testing. I know what range of grind to target, so I pick a midpoint and start from there. I keep the Synesso at the temperature set for the current espresso (199 F). No need to change until after I taste. but that's still a bit away. One step at a time. I tare the portafilter and grind. How much? First I'm just watching for flow. It's too fast. Let's approach 18 g.

aikibarista.blogspot.com

From John's perspective...: A new model for new expectations in coffee

http://aikibarista.blogspot.com/2012/08/a-new-model-for-new-expectations-in.html

Tuesday, August 14, 2012. A new model for new expectations in coffee. For me, it's always been about "the coffee", and that's a great way to go, but it's not just about the customer coming and getting coffee, it's about them having the time to appreciate and understand what they are getting. We're in a hectic world, and as coffee professionals we should change our business model(s) to cultivate an atmosphere that will entice customers to slow down and enjoy. How do we approach this idea? It's not just ab...