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Koloa Estate Medium Roast Ground Coffee, milk, white chocolate syrup, topped with whipped cream, white chocolate syrup and cocoa powder

been wanting to start my own coffee shop for a while, just a small one with a coffee cart offering espresso based drinks, likely to be takeaway only.

Any advice from existing coffee shop owners? What’s something(s) i should look out for? Any significant overhead costs to be aware of? ty!

Hi! So, I went to a café recently—a cute place with good vibes. The food was also pretty good, like 8/10 vibes. When the bill arrived, they charged a 10% service tax, and I kind of asked them to get it off because I didn’t want to pay that. I hate being cheap, so do you think this was cheap? I just feel good cafés and restaurants in Mumbai are expensive as it is, and I feel like I could just tip how much I can and want to. To be fair, I am a student, so honestly, if I had the money, I probably wouldn’t have told them to take off the service tax. Let me know your thoughts on this!

I make mainly iced and latte

Curious if anyone has experience working in a cafe with stairs and how they managed getting drinks and food to people who went upstairs?

Typically we’d do table service but they might be a lot to facilitate - I suppose it also depends on how busy the cafe is.

Any feedback is helpful 🤙

Hi I’ve been having the dream of opening a cafe for years. I currently reside in SLC where there are plenty and all seem to do very well. I want to create an inviting atmosphere that caters not only to those in school and remote work but for the causal in and out customer as well.

I’ve worked on the idea for a while now and I’m at the point where I need to put pen to paper when it comes to really learning the craft as well as what I should look into and resources I can use to learn more on Roasting and the sort.

by many … many … many cars lol

spotted in manhattan this morning

How do you feel about people using laptops and reading books in your space? They buy a drink but squat at a seat for hours.

Today I returned home. Was there for 6 1/2 weeks. It will last me months. I’m so looking forward to try them. I’ll go into detail, once I start opening them.

Basically I've never liked coffee because I don't like the taste or rather don't see what's special about the taste, it's just a bitter drink, besides that, caffeine doesn't work on me, I can have plenty of cups of coffe or even energy drinks and they don't do a thing to me, so I don't drink it to start of a day either.

The times I've had coffee is because I've had a headache and supposedly coffee alleviates it (hasn't worked so far for me), or just to give the caffeine a chance and see if I get energized.

But today I woke up and my dad was having some coffee with a friend while doing a fix in the house, and I just felt like I wanted to have some, spontaneously, I had half a cup, and I kinda liked it and had had more. And strangely I enjoyed it. It's kinda strange for me that one day I woke up and started liking coffee.

Still don't feel the effects of caffeine though, and I shouldn't have tolerance since I'm not a frequent coffee drinker.

Just wanted to share what I acquired this week during my vacation. Some supermarket quality, some specialties and also some directly from an ecological plantation. All but one pack is whole beans. All of them are medium roast.

I have some more Colombian coffee already sitting in Costa Rica.

Hi everyone! 👋

My partner and I are starting a new venture at our local farmers market, and we’d love some advice from this amazing community. Our focus will be steeped tea (hot and cold-brewed) paired with homemade pastries and other foods that complement tea. Think of it as a cozy alternative to the coffee-heavy options already at the market.

Our plan is to test the waters during our first year to see what resonates before potentially moving to a brick-and-mortar space. Right now, we’re trying to narrow down the best beverages and foods to focus on—especially as a start-up.

Here’s what we’re considering so far:

• A selection of hot teas, steeped barista-style (loose-leaf only).
• Cold-brew tea options for a refreshing, on-the-go beverage.
• Pastries and baked goods that pair perfectly with tea (e.g., scones, tea cakes, or croissants).
• Possibly expanding into other homemade foods in the future, like finger sandwiches or seasonal treats.

If you’ve started a similar business or have experience with farmers markets, we’d love to hear your insights! What types of tea or pastries tend to sell well? Are there any trends we should look out for? And what would you love to see at a tea-focused booth?

Thanks so much in advance for your tips and suggestions! We’re excited to bring something new and delicious to the market and make it a welcoming space for tea lovers. 🍵✨

I am opening a small coffee shop kiosk at a busy location to serve about 80-120 cups a day, looking to buy a espresso machine which is not too expensive to get started and still have a good bang for the bucks. any suggestions would be great! I am thinking to buy something not too expensive currently but if I see the potential in growth I will be open to buy and invest in expensive ones as well

Hello everyone ✨ Need your opinions on electric grinders for several methods: Italian coffee maker and v60? Thank you ☀️🙏🏻

I saw a post from many years ago discussing this and wonder what ya'll ooinions are. I gotta be honest, I've worked in cafes for 6 years and 1883 (to me) has always been bad, seems odd that they are so very common. Any thoughts?

In particular, the creamers for the Tassimo machine (I'm new to coffee, this was a Xmas gift and I'm obsessed). But what's in those creamer pods? Is it just condensed milk or something else?

What makes the standard creamer pod different to the flat white pod? And the cappuchino pod? Is it purely the amount of water that gets added?

Also are there variations in the way the machine works or is it SOLELY based on amount of water? I understand the barcode tells the machine what to do, but is that just how much water to add? Or does it do different things like speed, a different pattern of expulsion, some way of creating more/less foam?

I've bought a reusable pod to use with the machine, it works well with ground coffee - very well indeed. I read in passing on the site that you can fill it with milk (halfway up) or powdered milk too. I tried normal semi-skimmed milk and the results were awful, thin, pale water, no foam. Does it need to be condensed milk? Or evaporated milk or will full fat milk work?

There's next to nothing out there about creamers and pods and coffee machines, so I'm keen to learn! And leave a resource here for other people who are curious too.

Post date cafe chilling <3

Hi! Im an owner of a local coffee shop here in the Philippines. We shifted our operating hours to start at 7AM around 4 months ago but we have been having such slow mornings since. There are good days though, but not enough to compensate for the additional costs the schedule shift takes currently. What marketing advice can you suggest?

Happy Monday •ﻌ•