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NJCS

10
Mar
The Benefits of Formal Barista Training Over Learning on the Job
The Benefits of Formal Barista Training Over Learning on the Job
March 10, 2025
NJCS

Our

Blog

The Benefits of Formal Barista Training Over Learning on the Job

  • By Madison Malchiodi

For individuals looking to enter the coffee industry, the decision between formal barista training and learning on the job is an important one. While hands-on experience in a café can be valuable, structured training provides a more comprehensive foundation that enhances both short-term employability and long-term career growth. Barista training programs, such as those offered at New Jersey Coffee School, equip individuals with technical skills, industry knowledge, and professional confidence that can set them apart in an increasingly competitive job market. At New Jersey Coffee School, the success of our students is our success, and we are committed to providing the highest level of training to help them achieve their career goals.

Faster Employment with Pre-Existing Skills

Entering the workforce without prior barista experience often means that an employer must allocate time and resources to train a new hire. Many café owners prefer to hire individuals who already understand espresso extraction, milk texturing, and workflow efficiency, as it reduces the amount of training required. Completing a barista training program demonstrates dedication to the craft and gives applicants an advantage over those who have no formal experience. Specialty coffee shops, in particular, are more likely to prioritize candidates who have foundational barista skills.

Higher Starting Wages and Quicker Advancement

Cafés typically offer entry-level wages to employees with little or no experience, with increases coming only after they have demonstrated competency. Learning on the job can be a slow process, as new hires are often trained only as needed. By completing a barista training program before applying for jobs. individuals can often start at a higher wage, as they bring immediate value to the café. Additionally, baristas who enter the industry with formal training are more likely to advance quickly into leadership roles, such as lead barista or café manager.
It is important to note that individuals investing in professional barista training are not seeking minimum-wage positions. Instead, they are positioning themselves for specialized roles in high-end cafés, managerial positions, or even future business ownership. Formal training ensures they bypass entry-level wages and instead command a salary that reflects their expertise. Many specialty coffee shops and high-end establishments recognize the value of trained professionals and offer higher pay to those who bring advanced skills to the table.

A More Effective Learning Environment

Training in a busy café environment can be challenging, as employees must learn while also keeping up with customer demands. Mistakes during peak hours can slow down service, create stress, and lead to inconsistent drink quality. Formal training programs provide a structured and low-pressure environment where individuals can master key techniques before entering the workforce. These programs allow for repeated practice with expert guidance, ensuring that students build confidence and precision before working in a high-paced café setting.

Comprehensive Coffee Knowledge

Learning on the job is often limited to the specific methods and coffee offerings of a particular café. In contrast, barista training covers a broader range of topics, including coffee origins, processing methods, and brewing science. Students gain an understanding of how factors such as grind size, water temperature, and extraction time impact flavor. In addition to espresso preparation, training programs often include hands-on experience with alternative brewing methods such as pour-over, French press, and cold brew. New Jersey Coffee School’s courses provide this expanded knowledge, making baristas more versatile and better prepared to work in specialty coffee settings.

Stronger Customer Service and Higher Tips

Being a skilled barista is not just about making great coffee—it also involves creating a positive customer experience. Professional training programs emphasize customer interaction, efficiency, and problem-solving under pressure. Baristas who engage confidently with customers while producing high-quality drinks often earn significantly higher tips than those who struggle with consistency or communication. New Jersey Coffee School’s Barista Training Courses incorporate customer service strategies that help baristas develop the hospitality skills necessary to foster customer loyalty and enhance their earning potential.

Career Growth and Long-Term Opportunities

Many individuals start working as baristas as a short-term job, but for those interested in a long-term career, formal training can accelerate professional growth. The specialty coffee industry is a viable career path with a wide range of opportunities, from barista to café owner to industry consultant. Trained baristas are more likely to be promoted to positions such as lead barista, trainer, or café manager. In addition, baristas with advanced knowledge of coffee and brewing techniques may find opportunities in quality control, equipment maintenance, or consulting for coffee businesses. High-end coffee shops and hospitality establishments often seek out candidates with formal training, further expanding career opportunities. New Jersey Coffee School offers business classes that provide insights into industry trends and career growth strategies.

Building Connections in the Coffee Industry

One of the often-overlooked advantages of formal barista training is the opportunity to connect with others who share the same passion for coffee. Enrolling in courses at New Jersey Coffee School allows students to network with like-minded individuals who may become future colleagues, business partners, or mentors in the industry. The relationships built in these training programs can open doors to new career opportunities and collaborations that would be difficult to achieve through on-the-job learning alone. Additionally, students at gain lifelong access to industry expertise and guidance. The school provides ongoing consulting services to graduates, offering support as they advance in their careers or pursue their own café ventures. Whether it’s refining techniques, staying updated on industry trends, or seeking advice on starting a business, alumni can rely on continued mentorship and resources long after completing their initial training.

Essential Training for Future Café Owners

For aspiring café owners, investing in both barista and business management training is highly beneficial. Running a successful café requires more than just knowing how to make quality coffee—it involves managing costs, maintaining inventory, training staff, and delivering exceptional customer service. Without formal training, business owners may struggle with operational challenges that can impact profitability. New Jersey Coffee School’s Business Classes teach essential skills needed to operate a thriving café. By developing both barista skills and business acumen, café owners can optimize their workflow, maintain product consistency, and increase their chances of long-term success.

The Importance of Latte Art Training

Latte art training has become a hallmark of skilled baristas and a key factor in customer satisfaction. While on-the- job learning may cover the basics of milk steaming, formal training ensures baristas master techniques like microfoam texture, pouring precision, and advanced designs. Developing strong latte art skills can make a barista stand out in job applications and improve their ability to create aesthetically appealing drinks, leading to better customer engagement and higher tips.

Why Formal Barista Training is a Smart Investment

While hands-on learning in a café provides valuable experience, formal training offers a structured and efficient way to gain essential skills. It enables baristas to secure employment more quickly, start at a higher wage, and advance in their careers with greater ease. Training also fosters deeper coffee knowledge, improves customer service abilities, and prepares individuals for leadership roles. The specialty coffee industry is a dynamic and growing field, offering long-term career paths for those who invest in their education. Whether aiming to work as a barista, advance within the coffee industry, or open a café, investing in professional barista training is a strategic decision that leads to both professional and financial growth.

by njcs-bernie


14
Feb
Science of Coffee Sensory Experience at NJCS
Exploring the Art and Science of Coffee Sensory Experience
February 14, 2025
NJCS

Our

Blog

Exploring the Art and Science of Coffee Sensory Experience

  • By Madison Malchiodi

Coffee is more than just a beverage; it is a symphony of flavors, aromas, and textures that captivate the senses. From the moment coffee beans are ground to the first sip of a freshly brewed cup, a world of sensory experiences unfolds. Understanding coffee sensory analysis allows us to appreciate coffee on a deeper level, distinguishing nuances that define the quality, origin, and craftsmanship behind each cup. In this blog, we will explore the elements of coffee sensory evaluation, the key attributes that define a great coffee, and how to train your palate to discern its complexities.

The Fundamentals of Coffee Sensory Evaluation

Sensory evaluation of coffee is a systematic approach to analyzing the beverage through sight, smell, taste, and touch. Professionals, including coffee roasters, baristas, and Q graders (certified coffee tasters), use sensory analysis to assess coffee quality, consistency, and defects. The Specialty Coffee Association (SCA) has established a standardized cupping protocol that enables tasters to evaluate coffee objectively.

The Five Senses in Coffee Tasting

1. Sight – The first impression of coffee begins with its appearance. The color and clarity of brewed coffee provide insights into its roast level and brewing method. A dark roast typically exhibits a deeper brown color, while lighter roasts have a golden hue.

2. Smell – Aroma is one of the most critical aspects of coffee sensory evaluation. Our olfactory senses detect volatile compounds released during grinding and brewing. Aromas can be floral, fruity, nutty, chocolaty, spicy, or earthy, depending on the coffee’s origin, processing method, and roast profile.

3. Taste – The taste experience is multifaceted and includes primary flavors such as sweetness, bitterness, acidity, and umami. Different coffee beans exhibit a balance of these flavors, influenced by factors such as terroir, processing, and roasting.

4. Touch – Mouthfeel, or body, refers to the texture of coffee on the palate. Some coffees feel light and tea-like, while others have a heavier, creamy sensation. Body is often linked to the coffee’s origin and the brewing method.

5. Hearing – While not a dominant sense in coffee evaluation, sound plays a role in brewing and roasting. The first and second crack sounds during roasting signal different roast stages, affecting flavor development.

Key Attributes of Coffee Sensory Analysis

Coffee sensory evaluation involves assessing specific attributes that define a coffee’s profile. These attributes include:

1. Aroma

Aroma is one of the first indicators of a coffee’s character. It can be categorized into three main stages:

  • Fragrance: The dry aroma of ground coffee before brewing.
  • Aroma: The scent of wet coffee grounds after hot water is poured.
  • Aftertaste: The lingering scent and flavor that remain after drinking.

2. Acidity

Acidity in coffee is a desirable characteristic that adds brightness and liveliness. It is often described as citrusy, tart, or crisp. High-altitude Arabica beans typically have pronounced acidity, while lower-grown beans and Robusta coffee tend to have lower acidity.

3. Sweetness

A well-balanced coffee exhibits a natural sweetness that complements its acidity and bitterness. Sweetness in coffee can manifest as caramel, honey, fruit, or chocolate-like flavors.

4. Body (Mouthfeel)

Body refers to the weight and texture of coffee on the tongue. Light-bodied coffees feel delicate and smooth, while full-bodied coffees have a thick, syrupy consistency. Factors such as coffee origin, grind size, and brewing method influence body.

5. Bitterness

While excessive bitterness can be undesirable, a moderate level contributes to coffee’s complexity. Darker roasts and certain brewing techniques enhance bitterness, often associated with cocoa or nutty notes.

6. Flavor

Flavor encompasses the overall combination of taste, aroma, and mouthfeel. Coffee flavor notes can range from fruity and floral to nutty, chocolaty, or even spicy.

7. Aftertaste

A quality coffee leaves a pleasant, lingering aftertaste. Some coffees have a short, crisp finish, while others leave a long-lasting impression with evolving flavors.

Training Your Palate for Coffee Sensory Appreciation

Developing a refined palate for coffee takes practice and a structured approach. Here are some tips to enhance your sensory skills:

1. Engage in Coffee Cupping

Cupping is a standardized method of tasting coffee that involves:

  • Grinding coffee beans to a consistent size.
  • Smelling the dry grounds to assess fragrance.
  • Adding hot water and observing the bloom.
  • Breaking the crust to release aroma.
  • Slurping the coffee to aerate flavors across the palate.

2. Compare Different Origins and Roasts

Experiment with single-origin coffees from various regions (e.g., Ethiopia, Colombia, Brazil) to notice the distinct flavor profiles. Similarly, compare light, medium, and dark roasts to understand how roasting affects taste and aroma.

3. Use a Coffee Flavor Wheel

The Coffee Taster’s Flavor Wheel, developed by the SCA, helps identify specific flavor notes in coffee. Start by recognizing broad categories (e.g., fruity, nutty) and then refine your palate to detect subtle notes like berry, citrus, or caramel.

4. Practice with Sensory Exercises

Improve your sensory skills by training your nose and taste buds with different foods and scents. Smell spices, fruits, flowers, and chocolate to build an aroma memory bank that you can apply to coffee tasting.

5. Take Notes and Develop Sensory Vocabulary

Keeping a coffee-tasting journal helps track sensory experiences and develop a precise vocabulary for describing flavors, acidity, body, and aftertaste.

The Science Behind Coffee Sensory Experience

The complexity of coffee sensory perception is influenced by chemistry, physiology, and psychology.

  • Chemical Compounds: Coffee contains over 800 volatile compounds responsible for its aroma and flavor. Organic acids (such as citric, malic, and phosphoric acids) contribute to acidity, while Maillard reactions during roasting create caramelized flavors.
  • Physiological Factors: Individual sensory perception varies based on genetic factors, experience, and exposure to different flavors.
  • Psychological Influence: Expectations, environment, and cultural background play a role in how we perceive and describe coffee flavors.

Conclusion

The sensory world of coffee is a fascinating journey that goes beyond a simple caffeine fix. By understanding the key attributes of coffee evaluation, engaging in sensory training, and appreciating the science behind flavors, we can deepen our appreciation for every cup. Whether you are a casual coffee lover or an aspiring expert, developing sensory awareness enhances your coffee-drinking experience, allowing you to savor the intricate flavors and aromas that make coffee truly extraordinary.

So, the next time you sip your favorite brew, take a moment to explore its depth—your palate will thank you.

by new-jersey


24
Jan
Special Deals for the Coffee Business Classes
Negotiating a Coffee Shop Lease
January 24, 2025
NJCS

Our

Blog

Negotiating a Coffee Shop Lease

  • By Bernie Rosenstein

Negotiating a lease for a coffee shop is a critical step in ensuring the success of a coffee owner’s business.  The lease is often a material cost, and once you sign a lease, it is a multi-year fixed cost that must be factored into your coffee shop business plan.

Effectively negotiating a lease can be a challenging and daunting process, especially for first-time business owners but doing it well could potentially save the business owner a lot of money over the lease term.  Whether you are an entrepreneur planning to start a coffee business or an existing coffee business owner who will need to renew an existing lease, this guide will provide some strategies and tips that business owners can consider when negotiating a lease. Many of the topics in this guide are covered in further detail in coffee business education classes at the New Jersey Coffee School in Hoboken, New Jersey.

Also Read: Guide to Choose a Site for your Coffee Shop

Lease Negotiation Strategies

The following general strategies should be considered and can be employed in any lease negotiation by coffee business owners.

1. Don’t fully rely on a commercial real estate broker

  • Real estate brokers can be very instrumental in assisting you in your search for properties and can help you narrow down your choices based on your needs in an efficient manner. They also have a lot of knowledge about the local market. However, although you may gain a feeling of trust and advocacy from your broker, keep in mind they are likely compensated by the landlord and their commissions are often tied to the terms of the lease such that a higher lease price and a longer lease term may favorably affect their commissions.

2. Don’t fully rely on a commercial real estate broker

  • It is prudent to negotiate leases for more than one location at the same time. This can provide the business owner with negotiating leverage if the landlord is aware that the business owner has other property choices.  Additionally, if the lease negotiation does not work out, the owner has other properties to fall back on and does not have to start the entire process from square one.

3. Research the market, the neighborhood, and the building

  • Research the lease rates for similar properties in the area
  • Ensure the location aligns with your target customer base
  • Verify the property is zoned for a coffee shop
  • Research the occupancy rate in the landlord’s lot or building – a high occupancy rate may provide you with better negotiating leverage
  • Perform reference checks with recent tenants who moved into the building

4. Everything is negotiable

  • Do not accept the landlord initial offer or the first landlord counteroffer
  • Initially ask for more than you want as many of the lease provisions may end in a compromise. This includes asking for a lower base rent than the landlord’s initial asking price.

5. Put everything in writing

  • Often, lease negotiations begin with a letter of intent (LOI) which is a non-binding agreement that outlines the general lease terms. Despite the LOI being a non-binding document, it is recommended to include as many of the lease terms and your positions on each in the document.  This will avoid having to bring up many new points in the negotiations later or having to challenge new points that the landlord will introduce later.
  • Ensure all verbal agreements throughout the negotiation are included in the lease document

Understanding the Different Types of Leases

Business owners need to understand the different types of leases and the nomenclature used to describe them.  There are basically three different types of leases a business owner may encounter – a “Gross Lease”, a “Triple Net Lease”, and a “Modified Gross Lease”.  It is important to understand the differences in each lease.

1. Gross Lease

  • In a Gross Lease, the business owner will pay a fixed amount of base rent (e.g., $30 per square foot) and there will be no separate charges for taxes or common area charges (known as CAM) such as insurance or maintenance

2. Triple Net Lease

  • In a Triple Net Lease, the business owner will be responsible for their pro-rata share of taxes and any common area charges (CAM) such as insurance, maintenance, or any other common area charges

3. Modified Gross Lease

  • In a Modified Gross Lease, the business owners will be responsible for some but not all the costs for the charges (e.g., taxes and CAM) mentioned above, so they will need to ask the landlord and broker to spell out those charges they will be responsible for

Additionally, in all these cases, the business owner will need to find out what utilities they are responsible for as utilities are treated separately in many leases.  And in cases where the business owner must pay taxes and CAM fees, they should try to negotiate a cap on the annual increases for these charges that can be passed on to them.

Key Lease Terms to Consider

The following are some of the key lease terms that will be in most leases and positions that the business owners can consider for each term.

1. Lease Term and Renewal Options

  • Common lease terms are 3,5,7,10, and 15 years. It is prudent that a business owner balances the need for a long-term lease for stability and a short-term lease for flexibility.
  • If the landlord asks for a 10-year lease, it would be prudent for the business owner to negotiate a shorter initial term with renewal options that can be exercised by the owner. For example, the business owner can offer a 5-year initial term with a 5-year renewal option or a 3-year initial term with two successive 3-year renewal options.
  • In any case, if the business owner plans to spend a material amount of capital to build out the space, they want to ensure they have flexibility over a long period (e.g., 10 years) to operate their business. At the same time, if the business fails the business owner needs flexibility so they are not committed to a long-term lease with no options to end it earlier.
  • If the business owner is receiving funding from a bank, they will need to check with the bank to determine if the initial lease term must be at least as long as the term of the loan they received from the bank.
  • Additionally, business owners may be able to include an early termination clause in the lease which will include providing the landlord with adequate notice and an agreed upon financial penalty to end the lease early.

2. Lease Commencement Date vs. Rent Commencement Date

  • The lease commencement date is the date the business owner takes possession of the space and can access the space. However, it does not need to be the date they start paying rent. Coffee shop owners will often need time to design and build out their space before they can open for business.  Business owners should request a rent-free period during their build-out phase or during their early months of operations to help with their cash flow when starting a coffee business.
  • The rent commencement date is the date the business owner will need to start paying rent.
  • Another option is for the business owner to ask for a reduced rent period in lieu of or in addition to a free-rent period.

3. Permitted Use

  • The permitted use provision will detail what the business can do in the leased space. It may also include things such as what hours the business is allowed to operate.
  • Business owners should aim to make this provision as broad as possible as their initial concept for their coffee shop or café may change over time or they may want to add another product line, and they will not want to be restricted in what they can or cannot do in the space.
  • A broad permitted use clause will also allow more flexibility should the business owner ever decide to sell the business and assign the lease to a new owner.

4. Build-out, Services, and Repairs (Tenant responsibility vs. Landlord responsibility)

  • A coffee shop often requires significant build-out costs for things such as plumbing needs (e.g., water lines, drains, filtration), electric requirements (e.g., voltage and amp equipment requirements), grease traps, and ventilation requirements.
  • Many of these improvements to the leased space needed to build a coffee business will benefit the landlord in the long run. As such, the business owner should either request that the landlord make some of these improvements at their cost before the business owner takes possession of the property or alternatively negotiate for a tenant improvement allowance (TIA) whereby the landlord will cover part of the build-out costs.
  • For services and repairs, ensure the lease spells out who is responsible for certain services and repairs such as HVAC, trash removal, and janitorial services. If the business owner will be responsible for HVAC repairs, have a professional inspect the HVAC system before signing the lease to avoid significant costs later.

5. Personal Guarantees

  • The landlord will often want a personal guarantee from new coffee shop business owners so if the business cannot pay the rent, the landlord can get the business owner to pay with their personal assets. In the negotiation, the business owner should try to either not be subject to a personal guarantee or alternatively limit the amount of the guarantee.
  • First off, the business owner should use their business corporation or LLC name and not their personal name in all written documents such as the LOI and lease to make it clear the lease is with the business entity.
  • The business owner can try to remove the personal guarantee clause by agreeing to other landlord concessions or providing landlord additional financial incentives (e.g., a high security deposit).
  • If the landlord is unwilling to remove the personal guaranty provision, the business owner can alternatively try to limit it by negotiating a fixed dollar amount or asking for reductions in the guarantee each year of the lease term.

Coffee Business Courses

Business owners can benefit by taking a coffee entrepreneurship class, specialized coffee business courses, or by seeking advanced coffee business training classes.  At the New Jersey Coffee School, located in Hoboken New Jersey, our Professional Coffee Business Training classes go into more detail about the topics mentioned in this guide and provide additional knowledge, strategies, and options that can further assist a business owner in effectively negotiating a coffee shop lease.

While lease negotiations is one of the critical topics we cover in our courses, our 3-Day Professional Coffee Business Class provides coffee and business knowledge, skills, and tools to help business owners holistically understand what it takes to effectively plan, open, market, brand, and profitably manage a coffee business.

Summary

In summary, it is important for coffee business owners to understand the different types of leases they may be presented with and some of the key terms and challenges that will need to be negotiated. While there are no guarantees, this guide provides strategies and tips that can be employed when negotiating a coffee shop lease to help mitigate some of those challenges business owners will face. Being thorough, prepared, and patient during the lease negotiation process can potentially save business owners significant costs and avoid problems later.

by new-jersey


04
Jan
AI and Coffee | Formación profesional de barista
The Future of Coffee: How Artificial Intelligence and Digital Labor Are Changing an Industry
January 4, 2025
NJCS

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Blog

The Future of Coffee: How Artificial Intelligence and Digital Labor Are Changing an Industry

  • By James Conti

The global coffee industry has long been an economic and cultural cornerstone, with billions of cups consumed daily. To start a coffee business nowadays encompasses so much more than a coffee bean’s grind! As the world rapidly digitizes, the industry faces unique challenges and opportunities. From farm to cup, the coffee supply chain is ripe (no pun intended) for disruption by artificial intelligence (AI) and a digital labor force. Emerging technologies promise to enhance productivity, quality, and sustainability, ensuring the industry thrives in the face of increasing demand and environmental challenges. Coffee Industry training programs are quickly in need of revision to capture all that is coming its way.
In this blog, we will explore how AI and digital labor are poised to transform the coffee industry across the globe, highlighting opportunities, challenges, and the long-term implications for producers, retailers, and consumers.

Coffee Production: Revolutionizing Agriculture with AI

1. Precision Agriculture and AI

Coffee farming, especially in regions like South America, Asia, and Africa, is often labor-intensive and susceptible to environmental risks. AI-powered tools, including drones, satellite imagery, and machine learning algorithms, are revolutionizing coffee cultivation.
Farmers can now use AI to predict weather patterns, monitor soil health, and detect diseases early. For example:
  • Crop Monitoring: Currently this may be the most heavily AI based aspect at the coffee farm; AI algorithms analyze satellite data to assess the health of coffee plants, identifying issues like pests or nutrient deficiencies.
  • Yield Optimization (YO): Machine learning models predict yield potential, enabling farmers to optimize planting and harvesting schedules. YO proves to be extremely challenging to invoke and develop.
  • Automated Irrigation Systems: AI-powered irrigation systems conserve water while ensuring plants receive adequate hydration.
These technologies not only enhance productivity but also reduce resource waste—a critical advantage in regions grappling with climate change and the ever-present shortage of resources and capital.

Smart Harvesting
Traditional coffee harvesting relies heavily on manual labor, but digital labor technologies, including robotics and AI-driven machinery, are changing that. Smart harvesters equipped with AI vision systems can identify ripe cherries, ensuring higher quality beans with minimal waste.
In Asia, particularly in Vietnam—one of the largest coffee producers—robotic harvesters are beginning to replace manual labor, addressing labor shortages, and reducing operational costs.

2. Coffee Processing: Automation and Quality Control

Once harvested, coffee cherries must undergo processing, which includes drying, hulling, and sorting. This stage is crucial in determining the final quality of the coffee. AI-powered solutions are enhancing efficiency and precision in this phase.

AI in Sorting and Grading
AI-enabled machines use computer vision to sort beans by size, shape, and color with unmatched accuracy. This ensures only the best beans proceed to the next stages, enhancing the overall quality of the product.

Predictive Maintenance in Processing Plants
Digital labor and AI are also making coffee processing plants smarter. Predictive maintenance systems monitor machinery and preemptively address issues before breakdowns occur, reducing downtime and saving costs. For instance, in Europe, some of the most advanced roasting facilities employ AI systems to monitor roasting profiles in real-time, ensuring consistency.  This consistency is the bedrock of the end user experience of a cup of coffee. As such, Barista Training in America is undergoing a much more holistic approach to preparing itself for an ever more educated consumer.

3. Retail and Distribution: The Role of AI in the Supply Chain

Demand Forecasting and Inventory Management
One of the most significant challenges in coffee retail is balancing supply with fluctuating demand. AI-powered demand forecasting tools analyze historical sales data, seasonal trends, and external factors (like weather or economic conditions) to optimize inventory management.
Major coffee chains have already adopted AI for inventory and sales predictions. These systems minimize waste and ensure products are available when and where consumers want them.

Smart Logistics
The distribution of coffee across continents requires efficient logistics, a task well-suited for AI. From route optimization to real-time tracking, AI systems streamline the supply chain, reducing costs and improving delivery times.
In Asia, companies like Alibaba are using AI to enhance logistics in coffee distribution, ensuring fresh products reach customers quickly.

4. Consumer Experience: Personalization through AI

AI-Driven Customization
In the United States and Europe, where specialty coffee culture thrives, consumers demand personalized experiences. AI is stepping in to deliver:

  • Smart Coffee Machines: At-home machines powered by AI can learn user preferences, adjusting brewing parameters for a perfect cup.  Starting with roasting and the usage of AI, we can now imagine a roasted bean using AI to command a prefect brew method for a specific roasted bean(s).
  • Mobile Apps: AI-powered apps recommend coffee blends, brewing techniques, or nearby cafés based on user preferences and reviews.

Enhanced Café Experiences
AI-powered systems are transforming brick-and-mortar coffee shops into high-tech hubs. Smart kiosks equipped with facial recognition can identify regular customers and suggest orders based on past preferences, speeding up service and enhancing satisfaction.  Dare we say that even George Jetson may not have envisioned his cup of coffee prepared as such!

5. Sustainability and Ethical Practices: AI for a Better Future

Reducing Environmental Impact
As in almost all industries, the coffee industry too faces increasing scrutiny over its environmental footprint. AI is aiding efforts to make coffee production more sustainable:

  • Carbon Footprint Analysis: AI tools calculate the carbon footprint of coffee production, helping companies implement more eco-friendly practices.
  • Waste Management: AI-powered systems optimize waste management in processing plants and retail outlets.  This alone will have tremendous downstream implications for so many other climate and sustainability reasons.  Think about how much coffee is tossed just in the dialing in process of a busy shop’s barista team!  A small percentage difference making AI solution, will yield a huge benefit.  When thinking about a discussion about Coffee Shop Success Tips, we are hard pressed to omit waste control.

Ensuring Ethical Sourcing
Consumers in Europe and the U.S. are increasingly concerned about the ethical sourcing of their coffee. Blockchain technology, combined with AI, is providing end-to-end traceability in the coffee supply chain. This ensures farmers receive fair wages and consumers can verify the origins of their coffee.  

With the current pricing of coffee (‘C’ price ~ $3.19 Jan 4’25) and an ever-present climate dynamic, ensuring a fairer piece of the “bean price” making its way back to the source at the farm is and should be, top of everyone’s mind.  A structured and detailed course in Coffee Shop Management typically has sustainability explicitly at the heart of its mission.

6. Overcoming Challenges: Barriers to Digital Transformation

While the benefits of AI and digital labor in the coffee industry are clear, several challenges must be addressed:

  • High Initial Costs: Implementing AI and robotic systems requires significant investment, which may be prohibitive for small-scale farmers, particularly in developing regions.

  • Skill Gaps: Adopting advanced technologies requires training workers to manage and maintain AI-powered systems.

  • Cultural Resistance: In some regions, traditional farming practices are deeply ingrained, and there may be resistance to adopting digital solutions.

Governments, non-profits, and industry leaders must collaborate to provide funding, training, and awareness campaigns to overcome these barriers.

7. Regional Focus: The Impact of AI in the U.S., Europe, and Asia

United States
The U.S., a global leader in technology, is driving innovation in the coffee industry through start-ups and tech companies. Smart coffee machines, AI-powered café kiosks, and advanced supply chain systems are becoming common. The focus is on enhancing consumer experiences and ensuring sustainable practices.

Europe
In Europe, where coffee culture is intertwined with heritage, AI is primarily used to improve sustainability and traceability. Countries like Italy and Germany are adopting AI for quality control in roasting and brewing, while ethical sourcing remains a top priority.

Asia
Asia’s coffee industry is rapidly modernizing, with countries like Vietnam and Indonesia adopting AI in farming and processing. Japan, known for its technological prowess, is integrating robotics into coffee retail, creating futuristic café experiences.

8. The Future of Work: Digital Labor in the Coffee Industry

Automation and Job Displacement
As AI and robotics become integral to the coffee industry, concerns about job displacement arise. While automation may reduce the need for manual labor in certain areas, it also creates opportunities in tech-focused roles, such as programming, maintenance, and data analysis.  Coffee Education Classes are plentiful but only those emphasizing technological proficiency can be seen as “current.”  A Coffee Shop Business Plan should be clear on how it incorporates AI and the digital work force.

Upskilling Workers
To mitigate job losses, companies must invest in upskilling workers, providing training in digital tools and AI systems. This ensures a smoother transition to a tech-driven industry while empowering workers to thrive in new roles.

The balance of barista artistry and craftsmanship is a fine line to cross for certain.  However, progress and technology must be incorporated into the process for the people serving/preparing the coffee.  There is not a role in any business which cannot benefit nor operate long term without addressing technology enhancements. Whether its about Home Coffee Roasting or an espresso making class, AI should be plainly visible in the material discussed. Coffee shops and employees would be better served to adapt it as best they can into their offering while they can.

9. Conclusion: The Brewing Revolution

The coffee industry is on the cusp of a digital revolution and has been embracing AI for quite some time now, going back to the 1990’s. Today, AI and digital labor offer unprecedented opportunities to enhance efficiency, sustainability, and consumer satisfaction. While challenges remain, the benefits of embracing technology far outweigh the risks. By investing in AI-driven solutions and fostering collaboration across regions, the coffee industry can ensure its future is as rich and robust as the beverage itself.
In the U.S., Europe, and Asia, stakeholders must act boldly to integrate AI and digital labor into every stage of the coffee journey—from farm to cup. With the right strategies, the industry can not only meet growing demand but also pave the way for a more sustainable and equitable future.

Are we ready for a cup of AI-powered perfection? 

by Twinkle


31
Dec
Curso de barista en Nueva Jersey
Pro Tips for Running a Coffee Business
December 31, 2024
NJCS

Our

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Pro Tips for Running a Coffee Business

  • By Bernie Rosenstein

Many coffee business owners will face financial challenges in running their coffee business.  These financial challenges may be indicative of foundational problems relating to how the business is operating or could be a result of the ups and downs experienced from seasonal trends or the general state of the economy whereby consumers decide to reduce their discretionary spending. 

In any case, whether you are an entrepreneur planning on starting a coffee business or an existing coffee business owner trying to improve your revenue and overall profitability, this guide will provide some tips and best practices that business owners can consider in running their businesses. Many of the topics in this guide are covered in further detail in coffee business education classes at the New Jersey Coffee School in Hoboken, New Jersey.

Efficient Coffee Bar Design

Efficient design of the coffee bar and employee workstation are of paramount importance in a coffee business.  If done correctly, it can drive optimal productivity, reduce labor costs, and result in a superior customer experience.  Ideally, baristas should have all the equipment and most of the ingredients (e.g., coffee, milk, syrups, ice) they need within arm’s length.  Conversely, if a barista must take too many steps to get some of the ingredients needed to make a beverage, that is not optimal and over the course of a day will increase labor costs and slow down the customer line.  

It should also be noted that as the ratio of cold beverages to hot beverages has steadily increased over the years, many coffee business owners have had to retool their coffee bar design to accommodate the need for more ice to be readily available in the front-of-house bar.  Business owners and their baristas should periodically review the efficiency of their coffee bar design and make adjustments accordingly.

Customer Flow

Business owners should review the flow of customers from the time they enter the shop, place their order, and pick up their order to ensure optimal flow and customer experience.  Some best practices include:

  • Allowing ample space from the entrance before forming the customer line
  • Ensuring customers pass and can easily see any food cases and retail items for sale before getting to the counter to place their order
  • Creating a designated area to pick up beverages and food apart from the initial customer line

Barista Training

Business owners should ensure that their baristas are properly trained.  Some business owners will send their baristas to education classes or a comprehensive business training program such as the 2-Day Barista Training program offered by The New Jersey Coffee School.  In many coffee shops, approximately 70%-80% of the revenue is derived from loyal customers.  Baristas that can create consistent high-quality beverages and provide excellent customer service play a key role in securing those loyal repeatable customers. 

To be effective, baristas need the knowledge, skills, and tools to master their craft which requires much more than just knowing how to make beverages.  Highly skilled baristas will be knowledgeable about the science of coffee, health department protocols, where coffee is sourced, each product on the menu, equipment handling and maintenance, and much more.  They are responsible for engaging with the customer and providing exceptional customer service.  And they can play a role in increasing sales and tips by upselling or cross-selling other items on the menu to customers.

Experimentation

Business owners can experiment and try new things that may help to increase their revenue.  Some examples include:

  • Testing or introducing new items on the menu (e.g., a signature drink or new food item) that may be unique, and customers cannot get from the competition.
  • Changing the placement of the food cases or where retail goods are positioned. For example, just changing the position of the “Grab and Go” food case with salads, soups, and sandwiches so that customers must walk pass the case before they get to the counter to place their order can have a positive impact on sales.

Reduce Waste, Giveaways, and Potential Theft

Business owners should create a process to measure and identify causes of waste and take corrective action to reduce it.  One way to measure the amount of waste is to take periodic beginning and ending physical inventory counts and compare it to the amount of product that was expected to be used for the customer purchases.  Another approach is to review the cost of goods sold trends and look for unusual trends.  These approaches will sometimes help identify other issues such as the number of giveaways to friends and family or theft of product.  In any case, reducing waste can help improve your profit margin.

Review of Coffee Beverage Costs and Profit Margins

Business owners should periodically review the cost and profit margin of each beverage on their menu.  As a general rule of thumb, the total cost of coffee beverages (including all ingredients and paper goods) should average approximately 15%-20% of the selling price.   This review will help business owners reset their prices periodically.  Additionally, it will highlight high-margin beverage items that business owners may want to push and low-margin items that owners may want to consider eliminating from their menu.

Optimize Labor Costs

Business owners need to review labor costs and trends on a granular level.  The goal should be to match the labor required in any given shift to the sales cycle.  To best control labor costs, staff shift schedules need to be created by projecting the labor hours/cost for each shift and day and comparing that to the expected sales to determine if the labor cost as a percentage of sales is reasonable.  Successful business owners will review this every hour of every day to optimize labor.

Marketing Plans

Business owners should periodically review their marketing strategies and tactics.  Strategies employed should appeal to the owner’s target market.  They should review tactics and channels (e.g., social media, website, digital marketing) used to brand and market their business.  They should also consider creating a loyalty program for their business to increase the number of visits and total spend of repeatable customers.

Utilize Technology and Automation

Business owners’ POS systems provide robust reporting and analytic reporting and tools to help manage their business including sales reports, labor reports, menu performance reports and much more.   Business owners should review this information on a regular basis and use the data received to make strategic decisions and adjustments to their current operations.  This includes using the data to help with staff and shift scheduling decisions.  Additionally, many POS systems will help business owners effectively manage inventory.  In summary, POS systems provide several powerful tools that can help business owners manage many aspects of their business.

Advancements in technology also continue to affect more of the equipment utilized in coffee shops and can have several benefits including increasing customer “speed to serve” times and streamlining the labor process.  Examples include commercial grinders with built in scales, milk steaming automation equipment, and espresso machines that can produce consistent high-quality beverages without much barista involvement.  

While the use of this equipment may not be appropriate for all coffee businesses, the role of the barista in some of the environments that utilize this equipment is changing such that more time is spent on providing excellent customer service and helping the owner better manage the business.

Coffee Business Courses

Business owners can benefit by taking a coffee entrepreneurship class, specialized coffee business courses, or by seeking advanced coffee business training classes.  At the New Jersey Coffee School, located in Hoboken New Jersey, our Professional Coffee Business Training classes go into much more detail about the topics and best practices mentioned in this guide and provide deeper knowledge, strategies, tools, and benchmarks that can further assist a business owner in running their business.

Our 3-Day Professional Coffee Business Class provides coffee and business knowledge, skills, and tools to help business owners understand what it takes to effectively market, brand, and profitably manage a coffee business.  Our courses cover both coffee business growth tactics and strategies to help business owners better manage their business.

Summary

In summary, running a coffee shop is an exciting and rewarding endeavor as part of the coffee journey for any business owner.  However, running a coffee business is no different than running any business – it requires constant review of business practices and trends, and the ability to make strategic and operational decisions and adjustments to deal with financial challenges or improve operating results.

This guide provides tips for running coffee businesses and may help mitigate some of the financial and operational challenges some owners face.  While there are no guarantees, the coffee shop success tips and best practices herein can help business owners increase their chances for success in their business.

by new-jersey


18
Dec
Curso de barista en Nueva Jersey
Mastering the Art of Latte: A Beginner’s Guide to Crafting Perfect Designs
December 18, 2024
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Mastering the Art of Latte: A Beginner’s Guide to Crafting Perfect Designs

  • By Bernie Rosenstein

Latte art has evolved from a simple coffee enhancement to an internationally recognized emblem of craftsmanship and creativity. It bridges the worlds of art and coffee, transforming a latte into a visual masterpiece that captures attention and delights the senses. Whether you’re a seasoned barista or a coffee enthusiast, the allure of latte art invites exploration into its intricate details. This guide dives into the history, techniques, and tips for mastering latte art and crafting beautiful designs.

A Brief History of Latte Art

The roots of latte art can be traced back to Italy, the birthplace of espresso. However, its rise to modern prominence began in the 1980s and 1990s, thanks to the innovative work of baristas like David Schomer. Known for his contributions at Seattle’s Espresso Vivace, Schomer is credited with pioneering techniques involving microfoam and crema. These advancements revolutionized coffee culture, transforming the simple act of pouring milk into an art form.

Schomer’s meticulous approach, combined with the introduction of espresso machines capable of producing consistent microfoam, laid the foundation for today’s latte art. As competitions and social media amplified the craft, baristas began to experiment with increasingly intricate designs, pushing creative boundaries. Today, latte art is celebrated worldwide, from coffee shops to global championships, showcasing designs that range from classic hearts to stunning portraits.

The Science Behind Latte Art

Milk steaming is a precise process that transforms milk into a velvety microfoam, essential for creating latte art. The science behind steaming lies in the interaction between heat, air, and the milk’s proteins. When milk is exposed to steam, air is introduced, and the proteins in milk mainly casein stabilize the bubbles, creating a smooth, frothy texture. The key is to stretch the milk by incorporating air early in the steaming process, followed by swirling to evenly distribute the heat and achieve a silky consistency. 

Proper temperature control is critical; milk steamed between 140°F and 160°F has the best texture and flavor. Overheating can scald the milk, breaking down its structure and resulting in a burnt taste, while underheating prevents adequate foam formation. Mastering milk steaming is a balance of timing, technique, and understanding these scientific principles, allowing baristas to create the perfect base for latte art.

Before perfecting latte art, it’s essential to understand the science that underpins this craft. Three key components work together to create beautiful designs:

  1. Espresso: A well-extracted shot of espresso acts as the canvas for latte art. The golden crema layer is crucial, as it provides a base that blends with the milk to form patterns.
  2. Milk: Steamed milk needs to have microfoam—a silky, velvety texture with fine bubbles. Microfoam is what allows milk to integrate seamlessly with the espresso and form crisp designs.
  3. Technique: The angle, height, and speed of pouring milk play a pivotal role in the success of latte art. A steady hand and controlled motions are key to crafting symmetrical patterns.

When these three elements come together in harmony, the result is not only a visually appealing cup but also a beverage with a delightful balance of flavors and textures.

Tools of the Trade

Creating latte art requires the right tools and ingredients. Here’s what you need to get started:

  • Espresso Machine: A high-quality machine is essential for pulling consistent espresso shots and steaming milk to the right texture. Machines with powerful steam wands make it easier to achieve silky microfoam.
  • Milk Pitcher: A stainless steel milk pitcher with a pointed spout provides the precision necessary for pouring intricate designs.
  • Fresh Ingredients: Always use freshly roasted coffee beans that have rested for at least 3 days and high-quality milk for the best results. Freshness greatly affects both taste and presentation.
  • Thermometer: Ensures milk is steamed to the optimal temperature range (140°F–160°F). Overheating can scald the milk, while underheating results in poor foam texture.

Investing in these tools lays a strong foundation for your latte art journey.

Fundamental Latte Art Patterns

Before advancing to elaborate designs, it’s essential to master the basics. Three foundational patterns provide a great starting point:

  1. Heart 

     

    • How to Make It: Begin by pouring milk into the center of the espresso, moving the pitcher closer to the surface as you pour. Create a circle of foam and finish with a pull-through to form the heart shape.
    • Tips: Consistency and steady hands are crucial. A smooth motion ensures a clean design.
  2. Rosetta 

     

    • How to Make It: Start by pouring as you would for a heart but introduce a gentle side-to-side motion to create a leaf-like design. Finish with a quick pull-through to complete the rosetta.
    • Tips: Timing and rhythm are critical for achieving symmetry and a well-defined shape.
  3. Tulip

     

    • How to Make It: Create a series of small hearts layered on top of each other, finishing with a pull-through for added detail.
    • Tips: Precision and patience are key. Focus on layering consistently to achieve the desired effect.

Once you master these designs, you can experiment with more intricate patterns like swans, wreaths, and abstract art.

Steaming Techniques for Non-Dairy Milks

As non-dairy milk options gain popularity, many baristas face challenges when using them for latte art. Different non-dairy milks require specific adjustments for optimal foam:

  • Oat Milk: With a creamy texture and stable foam, oat milk is excellent for intricate designs. Steam to 140°F to achieve velvety microfoam.
  • Almond Milk: Prone to separation, almond milk requires careful steaming. Keep the temperature below 140°F and minimize aeration to prevent graininess.
  • Soy Milk: Its stable and silky texture makes soy milk a versatile choice for latte art. Steam to around 140°F for the best results.
  • Coconut Milk: This option produces light foam and works best for simpler shapes. Steam lightly at 130°F to maintain smoothness.
  • Barista-Formulated Non-Dairy Milks: These are specifically designed for latte art, offering excellent foam stability and texture, making them ideal for beginners.

 

Latte Art Classes and Education

While practice is essential, formal education can accelerate your progress. Katherine Rodgers, a renowned instructor at the New Jersey Coffee School, offers comprehensive classes that focus on both the techniques and the science behind latte art. Her sessions emphasize the importance of understanding milk steaming, and helping students achieve the perfect microfoam texture.

Whether you’re a beginner or an experienced barista, classes like these provide valuable insights and hands-on experience, enabling you to refine your craft and explore advanced designs.

Troubleshooting Common Problems

Encountering difficulties is part of the learning process. Here are solutions to common challenges:

  • Bubbles in Foam: Over-steamed milk creates large bubbles. Position the steam wand correctly and focus on achieving a smooth, velvety texture.
  • Thin Crema: Weak espresso shots lack sufficient crema. Use freshly ground beans and ensure proper tamping for better results.
  • Milk Doesn’t Mix Well: If milk doesn’t blend smoothly with espresso, it may be too hot or too cold. Stick to the ideal temperature range.
  • Asymmetrical Patterns: Uneven pouring angles or shaky hands can distort designs. Practice steady, deliberate movements to improve symmetry.

 

The Art of Practice

Mastering latte art requires time, patience, and consistent practice. Start with steaming milk until you achieve the perfect microfoam texture. Move on to simple designs, and gradually challenge yourself with more complex patterns. Document your progress and learn from your mistakes to refine your technique.

Experimentation is also key. Try non-dairy milk, explore seasonal designs, or create unique patterns that reflect your style. The possibilities are endless.

Conclusion

Latte art is an extraordinary blend of science, skill, and creativity. From carefully preparing espresso and milk to executing precise pouring techniques, every step contributes to crafting a stunning design. Whether you’re creating classic hearts, experimenting with intricate themes, or adding flair to your Instagram-worthy coffee creations, latte art offers limitless opportunities for expression.

So grab your milk pitcher, fire up your espresso machine, and let your imagination flow one cup at a time.

by new-jersey


13
Dec
Curso de barista en Nueva Jersey
Women In Coffee
December 13, 2024
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Women In Coffee

  • By James Conti

The coffee industry is undergoing a remarkable transformation, and women are at the forefront of this evolution. From skilled Baristas crafting intricate latte art to entrepreneurs building coffee empires, women are shaping the landscape of the coffee world. Women such as Sahra Nguyen, who is bringing a great amount of attention to Robusta coffee sourced in Vietnam, and its respective sustainability, to Rachel Peterson, in Panama, who has developed a supplier code of conduct. This code helps the collaborative efforts of both supplier and farmer when it comes to environmental and social production in addition to the final product. 

 Their presence is redefining the industry, and creating more success paths for men and women alike in the world of coffee. Always with an eye out to the distinct and unique ways that are culturally formed and necessitated by the local environments. These efforts can only enhance the lives of many involved in coffee’s procurement. We will continue to see more opportunities for innovation, inclusion, and sustainability due to their work.

This blog explores the inspiring journeys of women in coffee, highlighting their roles, contributions, and the educational pathways available for those looking to make their mark. Whether you’re a coffee enthusiast, aspiring café owner, or simply curious about how to break into the business, we will illuminate how women are revolutionizing the industry—one café and one cup at a time.

1. From Baristas to Business Owners: The Journey of Women in Coffee

The Art of Barista Craftsmanship

Baristas are the heart and soul of coffee culture, and women have become leading figures in this art form. Beyond creating beautiful beverages, they bring a unique blend of creativity, passion, and skill to the craft.
To master the art of coffee-making, many aspiring baristas attend education courses in Hoboken, NJ, enrolling in programs that teach everything from brewing techniques to latte art. These classes empower women to not only excel behind the counter but also envision bigger roles in the industry. In fact, New Jersey Coffee School see’s women and their overall involvement in coffee as an essential component for greater industry wide success.

Entrepreneurship in Coffee

Women are no longer confined to the roles assigned during decades gone by—they are taking charge as café owners, mobile coffee and cart operators, roasters, and coffee business leaders. Across the U.S., women are starting their own coffee businesses, transforming local communities while prioritizing sustainability and ethical sourcing.

Accordingly, New Jersey Coffee School offers specialized training in roasting, sourcing, and branding, helping women develop the expertise needed to start and grow successful ventures.

2. Education: Empowering Women in Coffee

Coffee Shop Management Courses

Running a coffee shop is as much about managing efficient operations as it is about serving great coffee. Women are enrolling in coffee shop management courses to gain practical knowledge about inventory management, customer service, and financial planning.

New Jersey Café Owner Business Courses provide a comprehensive curriculum tailored to the unique challenges of managing a café in urban environments like Hoboken, NJ.

Coffee School Certification

For women aiming to establish themselves as industry experts, obtaining a Coffee School Certification is a game-changer. This certification demonstrates mastery of advanced coffee-making skills and industry standards, opening doors to leadership roles and international recognition. Someone such as Ms. Phyllis Johnson, a co-founder of BD-Imports, focuses on ethical sourcing of coffee whilst promoting a strong commitment to diversity. She is a prime example of a female leader doing tremendous things in the world of coffee.

Coffee Education Courses in Hoboken, NJ

The city of Hoboken, NJ, has become a hub for coffee education, offering a variety of programs designed to empower aspiring professionals. Whether you’re interested in becoming a barista, roaster, café owner, or mobile coffee and cart operator, coffee education courses in Hoboken NJ at New Jersey Coffee School provide hands-on experience and mentorship from seasoned experts. Taking a course at New Jersey Coffee School also enables you to begin building a rock solid and long lasting network of like minded coffee professionals.

3. Building a Business: Tools and Resources for Success

Coffee Business Classes in Hoboken NJ

Starting a coffee business can be daunting, but programs like New Jersey Coffee Schools Professional Business Course break down the process into actionable steps. These classes cover essential topics such as business planning, securing funding, and navigating local regulations. Local regulations are a prevalent and sometimes major obstacle for those seeking to enter coffee through a cart business or some other mobile operation. New Jersey Coffee School in Hoboken, NJ captures the world of permits and local regulations within it’s Cart Business Class.

Coffee Business Startup Classes in NJ

For women dreaming of owning a café or roastery, Coffee Business Startup Classes in NJ offer invaluable guidance. These courses teach aspiring entrepreneurs how to turn a passion for coffee into a thriving business, with a focus on market research, branding, and customer engagement.

4. Inspiring Stories: Women Making Waves in Coffee

Leading by Example

Around the world, women are breaking barriers in coffee. Going back to the days when Erna Knutsen started her coffee career as a secretary in a coffee company only to go on to a leadership role with her company, Knutsen Coffee, women have and continue to play a vital role in the coffee industry. In fact, Erna is credited with coining the term “Specialty Coffee.” Is there a more prevalent term used nowadays than “specialty coffee”? Thank You Ms. Knutsen! 

 From running farms to owning international coffee brands, their stories inspire the next generation. Take the example of a multiple café owner and New Jersey Coffee School’s very own Erin Bellamy. After a very successful career in Finance, she turned her love for coffee into a thriving business of two café’s. Erin launched her cafés, prioritizing locally sourced ingredients and community-focused events. 

She continues to thrive at her locations, while providing countless community opportunities to would be baristas and roasters. Erin’s manager of both café’s is also a member of New Jersey Coffee School, Faith Whitfield. She too is another example of women doing bigger things in the local world of coffee in New Jersey.

Innovation and Sustainability

Women are also at the forefront of innovation in coffee. Many prioritize sustainable practices, such as eco-friendly packaging and ethically sourced beans, setting new industry standards.

5. Why Women’s Involvement Matters

Diversity and Inclusion

The growing presence of women in coffee brings fresh perspectives, driving diversity and innovation. By supporting women through education and mentorship, the industry becomes more inclusive and representative of its global audience.

Economic Empowerment

When women succeed in coffee, entire communities benefit. Female-led businesses often reinvest in their local economies, creating jobs and fostering economic growth.

6. The Path Forward: How to Get Involved

If you are inspired by the stories of women in coffee and want to join this dynamic industry, here are actionable steps you can take:
  1. Enroll in Coffee Classes: Search for coffee classes near me to learn brewing techniques, latte art, and customer service skills. These foundational classes are perfect for aspiring baristas.
  2. Pursue Specialty Certifications: Earn a Coffee School Certification to demonstrate your expertise and open doors to leadership roles.
  3. Take Business Courses: If you are considering starting a café, look into New Jersey Café Owner Business Courses or Coffee Business Classes in Hoboken NJ to gain practical insights into running a successful operation.
  4. Learn in Hoboken: Explore the robust offerings of coffee education courses in Hoboken NJ, which combine technical skills with business acumen.
  5. Connect with Mentors: Join networks and organizations dedicated to supporting women in coffee. These connections can provide invaluable guidance and inspiration.

Conclusion: Brewing a Brighter Future

Women in coffee are not just reshaping the industry—they are redefining what it means to lead with passion, innovation, and resilience. From baristas mastering their craft to business owners creating sustainable ventures, their impact is felt at every level.

As the industry continues to grow, the importance of education cannot be overstated. Programs like coffee school in the USA, Specialty Coffee Certification, and coffee education courses in Hoboken NJ are empowering women to break barriers and achieve their dreams.

Whether you are an aspiring barista, entrepreneur, or coffee lover, there’s never been a better time to get involved. Take the first step today—enroll in a course, connect with a mentor, and start brewing your future in coffee. Together, we can celebrate and support the incredible women shaping this industry, one cup at a time.

by Twinkle


07
Dec
Coffee Shop Management Courses for Holidays- New Jersey Coffee School
How Climate Change is Affecting Coffee Farming: Challenges and Industry Responses
December 7, 2024
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How Climate Change is Affecting Coffee Farming: Challenges and Industry Responses

  • By Madison Malchiodi
Coffee, one of the world’s most beloved beverages, is facing an uncertain future due to climate change. Rising global temperatures, erratic weather patterns, and the spread of diseases are having profound effects on coffee-growing regions. For both farmers and coffee drinkers, the consequences of these changes are becoming increasingly evident.

This blog explores how global warming is reshaping the coffee industry, with examples like Brazil’s 2020 drought, Hawaii’s coffee leaf rust outbreak, and other affected regions like Ethiopia, Vietnam, and Central America. We’ll examine the challenges coffee farmers face, the shifts in coffee-growing regions, and what the future might hold for this essential crop. This is an important topic for professionals in the coffee industry, including those pursuing certifications at the New Jersey Coffee School.

The Impact of Climate Change on Coffee Farming

1. Shrinking Coffee-Growing Regions Climate change is reducing the amount of land suitable for growing coffee.

  • Temperature Sensitivity: Arabica coffee, which makes up 60% of global production, grows best at 18–24°C (64–75°F). Rising temperatures are pushing this crop out of its traditional range.
  • Projections: By 2050, suitable coffee-growing land could decrease by up to 50%, according to scientific studies.
  • High-Altitude Farming: Farmers are moving coffee plantations to higher altitudes where temperatures are cooler. However, this is not always feasible due to limited land and the higher costs of mountain farming.

2. Erratic Weather Patterns Unpredictable weather is disrupting coffee production worldwide.

  • Brazil: As the world’s largest coffee exporter, Brazil is the backbone of the global coffee industry, producing roughly one-third of all coffee consumed. However, the country’s coffee sector is under severe threat from climate change. Prolonged droughts, like the devastating one in 2020, have disrupted flowering stages and reduced yields, while unseasonal frosts, such as those in 2021, damaged thousands of acres of coffee plants, forcing farmers to replant and delaying recovery by years.
    Rising temperatures are also pushing coffee production to higher altitudes, but limited land and high costs make this transition challenging. These climate impacts not only affect Brazil’s ability to produce high-quality Arabica coffee but also disrupt global coffee supply chains, leading to price volatility and forcing importers and roasters to seek alternative sources. Brazil’s challenges highlight the vulnerability of a global industry reliant on a single dominant supplier, emphasizing the need for sustainable practices, research into climate-resilient varieties, and greater diversification in the global coffee trade.

 

  • Vietnam: As the largest producer of Robusta coffee, Vietnam faces increasing challenges from unpredictable rainfall and extreme weather. The country’s reliance on irrigation makes it vulnerable to water shortages and rising temperatures, which could affect its dominant position in global coffee markets.

 

  • Ethiopia: Ethiopia, the birthplace of coffee, is grappling with rising temperatures and irregular rainfall that have shortened growing seasons and disrupted cherry development. Heat stress and the spread of pests like coffee leaf rust and coffee berry disease have further devastated crops. Many smallholder farmers are abandoning traditional coffee regions or switching to less flavorful but hardier varieties, putting Ethiopia’s prized heirloom coffees and its position in the global market at risk. With over 30% of its export earnings tied to coffee, Ethiopia’s efforts to adapt through shade-grown coffee, agroforestry, and climate-resilient varieties offer hope, but preserving its coffee heritage requires significant support.

3. Spread of Pests and Diseases Warmer temperatures and increased humidity create ideal conditions for pests and diseases tothrive.

  • Coffee Leaf Rust: Hawaii recorded its first outbreak of coffee leaf rust in 2020. This fungal disease, already widespread in Central and South America, thrives in warmer climates and has led to billions of dollars in losses worldwide.

  • Central America: Countries like Honduras, Guatemala, and El Salvador have seen devastating impacts from coffee leaf rust outbreaks, forcing farmers to abandon their land or switch to alternative crops.

  • Coffee Borer Beetle: This pest, which destroys coffee cherries, is expanding its range due to warming temperatures, impacting farms from Africa to Latin America.

How Coffee Quality is Changing The effects of climate change go beyond quantity, they also affect the quality of coffee.

  • Flavor Profiles: Coffee beans grown in stressed conditions often have altered chemical compositions, which can reduce their complexity and flavor.

  • Higher Acidity or Bitterness: Beans grown in extreme conditions may develop an unbalanced taste, impacting the overall coffee experience.

  • Loss of Unique Origins: As climate change forces farmers to abandon traditional coffee-growing regions, we risk losing distinctive flavor profiles tied to those areas. For example, Ethiopia’s heirloom varieties, celebrated for their floral and fruity notes, are at risk of extinction as climate pressures mount.

The Human Cost of Climate Change on Coffee The majority of the world’s coffee is grown by smallholder farmers, many of whom live in developing countries. Climate change is putting their livelihoods at risk.

  • Economic Pressure: With reduced yields and increased costs for combating pests and diseases, many farmers are finding it harder to make a living.
  •  Migration: Some farmers are leaving coffee farming altogether, moving to cities or other industries to survive. This trend is particularly visible in Central America, where climate- induced crop failures have contributed to migration to the United States.
  • Social Impacts: Coffee farming communities often lack the resources to adapt quickly, leading to poverty and instability.

Innovative Science and Global Efforts Safeguard Coffee’s Future

Scientific researchers and organizations are actively responding to the climate challenges facing coffee farming by developing innovative solutions. Scientists are working on creating climate- resilient coffee varieties that can withstand drought, heat, and pests, using advanced techniques like genetic research and mutagenesis.

Efforts are also underway to leverage agroforestry techniques, where coffee is grown under the shade of trees. This method not only protects plants from extreme heat but also promotes biodiversity and improves soil health.

What the Future Holds for Coffee If climate change continues unchecked, the future of coffee could look very different.

  • Decline in Arabica Coffee: Arabica, prized for its superior flavor, may become a luxury product as it becomes harder to grow.
  • Shift to Robusta: Robusta coffee, which is more resistant to heat and diseases but has a harsher flavor, may dominate the market. Vietnam, the largest producer of Robusta, is already seeing increased global demand for this hardier variety.
  • Changing Coffee Map: New coffee-growing regions are emerging in areas like China, Nepal, and even parts of the United States, while traditional coffee powerhouses like Ethiopia and Colombia struggle to maintain production.

What You Can Do as a Consumer While the challenges are immense, consumers can play a role in supporting sustainable coffee practices:

  • Buy Ethically Sourced Coffee: Look for certifications like Rainforest Alliance or Fair Trade, which ensure farmers are paid fairly and follow eco-friendly practices.
  • Support Local Cafes: Many independent cafes near Hoboken, NJ, prioritize sourcing sustainable beans. Instructors at barista training classes at New Jersey Coffee School can guide you toward ethically sourced coffee.
  • Reduce Waste: Use reusable cups and compost coffee grounds to minimize your environmental impact.
Final Thoughts
The effects of climate change on coffee farming are alarming, but they are also a call to action. From Brazil’s droughts to Ethiopia’s threatened heirloom varieties, the challenges are significant. Yet farmers are innovating, researchers are working on solutions, and consumers are becoming more aware of their role in sustainability. By understanding the challenges and supporting sustainable practices, we can help protect coffee’s future.

Whether you’re learning at New Jersey Coffee School or enjoying a cup of single-origin coffee, every action counts. Climate change is rewriting the story of coffee—but with the right actions, we can ensure it remains a cherished global commodity for generations to come.

by njcs-bernie


03
Dec
Formación profesional de barista
Choosing a Site for Your Coffee Shop
December 3, 2024
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Choosing a Site for Your Coffee Shop

  • By Bernie Rosenstein

Choosing a Site for Your Coffee Shop

Choosing a site is a critical step in the planning process for any coffee business owner.  Whether you are a barista or another coffee professional wanting to open your own coffee shop or an entrepreneur in the planning stage of opening your own coffee shop, this guide will help you understand the best-practice approach and key items to consider when searching for a location for your business and securing a lease for the site.  Many of the topics in this guide are covered in coffee education classes at the New Jersey Coffee School in Hoboken, New Jersey.

Some business owners who want to open a coffee shop start their coffee journey by first finding a location for their coffee shop.  They might come across a building with nice tall windows on a busy corner with a lot of people walking by and think that it must be a good spot for a coffee shop.  Then they negotiate a long-term lease with the landlord for that spot.  

In terms of best practices, finding a location and signing a long-term lease as a first step in your coffee journey is not optimal as a lot of due diligence and homework should be done as part of your planning process before you ever select a site and definitely before being locked into a long-term lease.  Without a well-thought-out approach for finding the best and most affordable location for your business, a business owner may be saddled with a long-term fixed cost obligation that the business may never to able to cover and which may not result in a profit margin that the owner hoped to achieve.

What are some of the key considerations before choosing a potential location and site for your coffee shop?

Following a best practice approach, there are several first steps in the planning process that a business owner should do BEFORE selecting a location for their business including developing a concept and identifying a target market for their business, planning a potential menu, and planning what type of equipment will be needed to support their concept and menu.  All these factors are covered in coffee shop management courses as they are critical in determining a location that will work for their business and the size (i.e., square footage) of the site that will be best for the business.

Developing your concept and target market

This is the number one critical first step in any coffee planning process.  The location must be consistent with and able to support your target market.  For example, if your concept was to open a health-conscious café serving coffee, smoothies, and healthy salads and food choices, you would benefit from finding a location close to a fitness facility.

Developing your menu and planning your equipment needs 

The development of your menu, including potential beverage and food options, is also a critical step before deciding on a location.  The development of your menu will have an impact on the type of equipment you will need to support your menu.  These factors will influence the type of site needed and the space requirements in terms of space needed to support back-office, front-of-house, customer flow, and seating needs.  

Additionally, your equipment needs will influence the infrastructure needs (e.g., electrical, plumbing, and drainage requirements for the site) that the site may or may not be able to support.

Once you have identified one or more potential locations, what are the next steps to determine if the location will work for your business?

Performing a Location Analysis

Once you identify a potential location for your business, you should perform a thorough location analysis for your business, including, but not limited to, looking at demographics of the area, identifying nearby competition and foot traffic generators, and understanding and quantifying traffic patterns. 

  • Nearby competition is not necessarily a bad thing as long as your concept, product offerings, and customer experience is “different and better”.
  • Foot traffic generators such as supermarkets, office and municipal buildings, transit hubs, hospitals, health clubs, college campuses, and apartment buildings/condominiums might also be an important consideration for your location, again depending on your concept and target market.
  • Understanding and quantifying traffic patterns, both foot traffic and drive-by traffic counts, are important metrics for any potential location and can help you when comparing multiple locations you are considering.

What are some additional considerations to consider when evaluating a particular location for your business?

Some key additional considerations in your evaluation of a particular location include the following:

  • Will the municipality allow a drive-through on the site? Despite some sites having adequate space for a drive-through, some municipalities will not allow any drive-throughs in a given area or any drive-through that will present congestion or other traffic challenges so check with your municipality early on if a drive-through is an important consideration for your business.
  • Are there adequate parking spaces on or near the location?  The municipality may limit the number of parking spaces allowed at your location despite the location having ample space for more parking spots.
  • Are there any regulations regarding what signage is the business owner allowed to display outside the site?

Taking into account all of these considerations and factors, if you are in the early phases of planning to start a coffee shop business, don’t make the mistake of starting with the site.  Avoid the pitfall that some coffee business owners have faced whereby they started by picking a site and signing a long-term lease only to find out the business could not adequately support the lease payment. 

Subsequently, they were forced to either close the business and/or accept sub-optimal profit margins. While there are no guarantees, the business owners who complete the due diligence and key planning items outlined above will put themselves in a better position to find a location that can help optimize the long-term success of their business.

Once you find a location, what are some of the key considerations BEFORE signing a long-term lease?

Once you find a location and site that fits your business, you still need to do more due diligence before signing a long-term lease.  Assuming the lease negotiations are going well, we at the New Jersey Coffee School recommend business owners do not sign a lease until they have evaluated some additional key items including:

  • Hiring a professional to perform a feasibility study and a cost estimate for their build-out
  • Ensuring ample access to a qualified and affordable workforce
  • Completing a preliminary revenue estimate for space

Feasibility study and build-out cost estimate

You should discuss your vision for your coffee shop with an interior designer and a contractor.  Have a contractor perform a feasibility study to ensure the site can handle electrical, plumbing, drainage, and waste management requirements needed for your business.  The contractor you select should ideally be familiar with the zoning laws, and building, health, and fire codes for your municipality and let you know if the build-out of your site will have any challenges meeting these requirements.  

These items can have significant cost ramifications if you are not aware of the limitations and challenges required to execute your vision for the business.  You should also get multiple contractor bids for the cost of the build-out work required and ensure the cost estimate for a given location is affordable and within your start-up budget.  Do not make the mistake of getting the contractor to come in and give you a cost estimate for the build-out after you sign the lease only to find out the costs required for the build-out are out of reach and well beyond your budgeted expectation!

Access to a qualified and affordable workforce

Ensure that your location provides access to a qualified workforce that represents your vision and can provide superior customer service.  If you can find staff that have prior barista experience or have taken barista training classes, that will be helpful.  Many coffee shops employ young part-time high school or college workers who may not have cars so ensure there are adequate public transit options available so your staff can easily get to your location. 

You need to understand the minimum wage requirements in your area and what nearby competitors are paying their workers or what benefits they are providing them.  The success of your business in many ways will count on having an effective workforce so ensure the location you select can provide that.

Preliminary revenue estimate of your space

Business owners should perform a preliminary revenue estimate of the space to help determine if they believe the business at that location can adequately support the rent required in the lease they are negotiating.  As mentioned above, knowing the average foot and drive-by traffic counts for any location is important.  This information allows you to compare multiple locations you may be considering to one another.  But again, when comparing multiple locations, the business owners must ensure that their concept will work and their target market consumer exists in any location they are considering.

Business owners can estimate a range of potential revenue that a particular location can generate.  To do so, business owners can apply some conservative conversion percentages to the traffic counts of a particular location to derive the estimated number of daily customer transactions. Once they have the estimated number of daily customer transactions, they can apply an average ticket price to each transaction to determine an estimate of daily revenue. Then they can compute the monthly or annual sales and compare that to the lease payment required each month.  

As a general rule of thumb, the lease payment should be 7-15% of estimated sales, but again this is just a general rule and individual circumstances may require a different percentage.  More importantly, this revenue estimate done BEFORE ever signing a lease will help business owners feel more confident about whether or not the business in that location can support the lease cost.  While there are no guarantees that this will be the case, it will provide another prudent factor in their risk-taking decision to sign a long-term lease.

Summary

In summary, finding a location and site for your coffee shop is an exciting and rewarding endeavor as part of the coffee journey for any business owner.  This guide will help you avoid the pitfalls some owners face and if the best practices outlined in this guide are followed, it will provide the business owner with more confidence in their decision making.  While there are no guarantees, these best practices herein can provide a prudent approach for selecting a site that can help business owners increase their chance for success in their business.

New Jersey Coffee School

At the New Jersey Coffee School, located in Hoboken New Jersey, our Professional Coffee Business classes go into much more detail about the best practices mentioned in this guide and provide deeper knowledge, tools, and benchmarks that can further assist a business owner in finding a suitable location and site for their business.  Additionally, our classes provide much more information on lease negotiation strategies and tactics that can help save money over the term of the lease.

Anyone who is considering opening a coffee shop may want to consider registering for the New Jersey Coffee School’s 3-Day Professional Coffee Business Class which provides coffee and business knowledge, skills, and tools to help potential and existing owners understand what it takes to effectively plan, open, market, brand, and profitably manage a coffee business.

by new-jersey


01
Nov
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All About Espresso
November 1, 2024
NJCS

Our

Blog

All About Espresso

  • By Bernie Rosenstein
Espresso is used in many coffee beverages that coffee lovers enjoy every single day. It is a key component in hot and iced espresso-based classic beverages such as lattes, cappuccinos, flat whites, and macchiatos when milk or micro foam are added to it, or a shot of espresso can simply be enjoyed by itself. You can find espresso-based beverages in any café or make them at home using an espresso machine.

Whether you’re a coffee enthusiast, a barista wanting to enhance your craft, or an aspiring coffee business owner interested in taking coffee making courses or seeking a barista training program to learn more about espresso, this guide will help you understand the components of espresso, how best to store espresso beans, the science of espresso extraction and ultimately what it takes to create consistent quality beverages using espresso.

What is espresso?

Espresso is a concentrated type of coffee made with specialty coffee beans. Espresso is made by putting finely ground espresso beans in a portafilter and having your espresso machine apply very high water pressure through the ground coffee to create a concentrated liquid.
A quality shot of espresso will have three components or layers – the crema, body, and heart
  • The crema is a golden brown creamy dense layer of foam that forms on the top layer of the espresso. It is comprised of carbon dioxide gas bubbles that attach to the coffee’s natural oils. It is an important component that influences the taste and texture of an espresso shot as it helps balance the acidic, sweetness, and bitterness of good tasting espresso.
  • The body is the middle layer below the crema and above the heart that typically has a medium caramel brown color and helps create the texture of an espresso shot.
  • The heart is the bottom layer of an espresso shot with a deep brown color and has a bitter taste that helps balance the sweetness of the crema.

A popular question that comes up all the time in our professional barista training classes – How should espresso beans be stored?

Espresso beans should be stored the same way any coffee beans should be stored – in the sealed bag that they came in or in an airtight container. The goal is to keep out air or moisture from the beans which will degrade the quality of the beans and taste of the espresso. It is not recommended to keep coffee beans in the refrigerator as this can expose the beans to unwanted moisture.

Science of Espresso Extraction

What goes into creating a quality espresso shot?

A quality espresso shot is created by understanding the espresso extraction process and knowing how to balance several variables when making espresso. The overall goal of the expresso extraction process is to balance the acidity, sweetness, and bitterness present in any quality espresso shot. To accomplish this, the following variables must be understood, controlled, and balanced:
  • Dose
  • Yield
  • Length of Extraction Time
  • Grind Size and Tamping Technique
  • Water Temperature and Pressure
And whether you are a home coffee enthusiast, barista, or an aspiring coffee business owner, the extraction process and controlling the key variables are the same whether you are creating espresso-based beverages using an expensive espresso machine in a commercial setting or a home espresso machine.

What are the general guidelines to control and balance each of the five key variables mentioned above to produce high quality espresso?

1. Dose

The dose refers to how much finely ground espresso beans you are using to create your espresso shot. Generally speaking, most cafes and commercial establishments grind 17 or 18 grams of finely ground coffee using a burr espresso grinder and place the coffee in a portafilter that attaches to the espresso machine. This is the dose required to typically make about two ounces of espresso commonly called a “double shot”. It should be noted that in a home setting, sometimes you will use less than 17 grams of finely ground espresso beans as the size of the portafilter of home-based machines will dictate how many grams it can hold.

2. Yield

The yield or output refers to the amount of espresso that will be produced in an espresso shot glass after the water goes through the ground coffee and is based on an espresso recipe. The most common recipe to achieve a standard espresso shot (i.e., typically referred to as a double shot) is a 1:2 ratio. For example, if the dose used is 18 grams, the yield will typically be about 36 grams for a classic standard double shot of espresso. Again, if your home portafilter holds fewer grams of ground coffee (e.g., 15 grams), you can still apply the 1:2 ratio to determine your target yield (e.g., 30 grams).
In contrast to the standard shot of espresso, some consumers enjoy a shorter more concentrated shot of espresso referred to as a “ristretto” shot that typically has less water and ratio of about 1:1.5 dose to yield. And some consumers enjoy espresso with more water (usually twice as much as the classic espresso shot) referred to as a “Lungo” beverage with a typical ratio of 1:4 dose to yield.

3. Length of Extraction Time

The length of extraction time refers to the speed at which water flows through the ground coffee to achieve the desired yield in the espresso shot glass. In accordance with industry guidelines, it should generally take between 23-30 seconds to achieve the desired yield and optimal taste for a classic standard double shot of high-quality espresso. The optimal taste or recipe may call for a specific time (e.g., 27 seconds) but that can vary based on a bean’s density, roast profile, and the subjective taste of the person creating the recipe. But any extraction time between 23 and 30 seconds will generally result in great tasting espresso!

4. Grind Size and Tamping Technique

As mentioned above, espresso is only made with finely ground espresso beans. However, grind size is this context refers to how fine the grind size must be to achieve the dose, yield and desired extraction time per the recipe. The burr grinders will typically produce coffee particles of equal size, but the size of each particle influences the time required for the water to pass through the ground coffee and produce the desired yield in the shot glass. 

 Additionally, once the grinder disperses the correct dose of coffee grounds into the portafilter, the loosely grounded coffee must be pushed down and compressed using a process called “tamping” to form what is commonly referred to as a puck within the portafilter. The goal is for the puck to be level, and particles evenly dispersed such that the water can saturate the particles and extract flavor. This can be achieved using a manual tool called a tamper or an automated machine such as a Pugpress.

5. Water Temperature and Pressure

The ideal temperature used in expresso extraction is generally between 195 degrees Fahrenheit and 205 degrees Fahrenheit (or 91 to 96 degrees Celsius). The water brewing pressure is commonly known as “9 bars” of pressure which is about 130 psi which is a lot of pressure. The water temperature and pressure are calibrated into the espresso machine, so they are not variables that need to be controlled by the person creating the espresso shot.
In summary, if a barista or coffee enthusiast can master the balancing of the first four variables above, they will produce high quality and great tasting espresso!

Troubleshooting Poor Tasting Espresso

What happens if your espresso is “under-extracted” or “over-extracted” resulting in poor taste and how can that be corrected to achieve great tasting espresso?

If espresso is under-extracted, it will taste too acidic, sour, salty or weak, lack sweetness and will not have enough crema. The causes of under-extraction include too little coffee used, extraction time too short, ground coffee particles used were too coarse, tamping the coffee unevenly, or water that was not hot enough.
To fix under-extracted espresso, adjust the grinder to make the ground coffee finer, or brew the coffee for a longer time, or check that the coffee grounds were properly tamped (i.e., evenly distributed).
Conversely, over-extracted espresso will taste too bitter, leave a dry mouthfeel, have dull flavors, and the crema will be a dark color and thinner than desired. The causes of over-extraction include too much coffee used, extraction time too long, ground coffee particles used were too fine, or the water temperature was too hot.
Over-extracted espresso can be fixed by adjusting the grinder to make the ground coffee coarser which will create larger particles and speed up the brew time, as well as checking that you have the correct amount of coffee brewing at the proper temperature.

Summary

Creating great tasting espresso and espresso-based beverages whether in a commercial setting or at home can be a fun and rewarding experience. Whether you are a beginner coffee enthusiast, barista, or an aspiring coffee business owner wanting to create espresso-based beverages, this guide will help you; however, it will take practice, patience, and experimentation with different espresso beans to master balancing all the variables needed to produce consistent high-quality beverages.

If you want to deepen your knowledge further and practice the art and craft of making espresso-based beverages, you may want to consider taking a barista training program or coffee making courses for home coffee enthusiasts or attending various coffee education classes at a coffee school in New Jersey where you can get hands-on experience working with coffee experts and espresso coffee equipment to hone your skills. And best of all, you will be able to enjoy making or serving customers delicious espresso-based beverages each and every day!

by new-jersey


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