Specialty Coffee Retailer is a publication for owners, managers and employees of retail outlets that sell specialty coffee. Its scope includes best sales practices, supplies, business trends and anything else to assist the small coffee retailer.
Issue link: https://read.dmtmag.com/i/73257
P���-����: A ������ �� ����� B��� �� ��� C�� �� �������� �� �� ��� �� ��� ���� ���� �� ����� ��� ��� ��� ����� ������� �� ���- ������� ������. BY MAURA KELLER F create a handcraſt ed coff ee that produces a clean, fresh cup for your own tastes," says Donna Gray, director of public relations at Melitta USA. "It has regained its popularity as an effi cient way to satisfy consumer tastes, as you can brew an individual, fresh blend, for one person, without having to brew an entire pot. Th e best element is that it allows you to individualize the coff ee experience. Th e coff ee is always fresh and just-brewed. Melitta brews single cups using the pour-over method " time and give the customer the opportunity to try something new just about every time they come in," White says. "As a roaster, we can really show our stuff on the Slowbar. As an example, we've got a Kenya AA Karatina on the bar right now, roasted on our small-batch Diedrich. It's such a nuanced and Alaska, says preparing coff ee on their "Slowbar"—Alaska's only single-cup, artisan coff ee experience—is a great way to create a connection with their customers. "It gives us the fl exibility to off er multiple coff ees at the same explains. Jonathan White, owner at SteamDot Coff ee in Anchorage, 22 | July 2012 • www.specialty-coffee.com created by its founder, Melitta Bentz, in 1908. Th ey use a Melitta pour-over, which utilizes Melitta coff ee fi lters and allows you to control the amount of water poured. "Swirling hot water over the grounds allows the fl avor of the coff ee to really expand and explode, to full eff ect," Gray embraced by many coff ee loyalists because it showcases a level of commitment and dedication to the craſt of making coff ee. And Min is not alone. More and more coff eehouses and their coff ee afi cionado customers are embracing BBTC and celebrating the nuances of this unique brewing process. "Brewing by the cup has always been viewed as a great way to or Craig Min, co-owner of Lamill Coff ee at Four Seasons Hotel in Baltimore, brew by the cup (BBTC) has been J���� M�����, ���� �� ������ ���������� ��� S����D�� C����� �� A��������, A�����, ����� �� ��� S������ ����-���� �������. complex coff ee that most of what makes it special would likely be lost if it was brewed on a traditional brewer. But by off ering it by the cup, we can really dial in what makes the coff ee so special. Our customers really get into that aspect of the BBTC—how a coff ee can change from device to device. a personal relationship with most of the producers who source coff ee for his BBTC program. "We have designed the experience for the guests with a At Sambalatte Torrefazione in Las Vegas, Luiz Oliveira has " special cup being prepared for them," Oliveira says. "At our venue, we have a selection of eight beans categorized [as] full body to light body. We allow the guest to select the one that they feel like to drink, and grind and brew it on demand. " TRAINING STAFF Th e craſt of BBTC takes time and commitment on the fi rst and foremost, and then how to prepare the coff ee follows. "When they have a better understanding of the coff ees we select and present, through cuppings, then they have a great part of coff eehouse owners and the baristas who prepared these individualized beverages. So how do you properly train employees in the fi ne art of BBTC? At SteamDot Coff ee they train their baristas about coff ee,