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”It’s more pure”: Reuben Mardan encourages appreciation of the finer things by coffee lovers at his Surry Hills business. Photo: Jacky Ghossein
Lattes are louche, and soy is so yesterday. Now some baristas are banning milk altogether, in an effort to educate their customers on the finer points of espresso.
Reuben Mardan, owner of Sample Coffee in Surry Hills, has ruled out milk for one day each month. He calls it Black Saturday.
”On Black Saturdays, we only make filter coffee and espresso. Just black, no milk,” the self-confessed coffee purist said. ”It’s more pure and you can pick up notes of fruits and spices.”
Since introducing Black Saturdays, orders for pure filter coffee during the week have risen from two cups to 30 a day. Mr Marden anticipates the figure will rise.
Read more: http://www.smh.com.au/good-food/drink/no-skim-no-soy-filter-coffee-back-on-cafe-menu-20130621-2oodw.html#ixzz2X7vNSGOL
Read more: http://www.smh.com.au/good-food/drink/no-skim-no-soy-filter-coffee-back-on-cafe-menu-20130621-2oodw.html#ixzz2X7vDXFHp
NEW YORK (AP) — Starbucks wants a little extra change for that latte.
The Seattle-based coffee company says it’s hiking prices on average by 1 percent nationally starting on Tuesday. But it says the price for many drinks, such as medium and large brewed coffees and Frappuccinos, won’t change in most its 11,000 U.S. cafes.
For a small brewed coffee, the price will increase by 10 cents at most. Other drinks could increase by more than that. “Less than a third of beverages will see a small increase in most stores,” said Lisa Passe, a Starbucks spokeswoman. She noted that the increases will vary by region and may apply to different drinks.
Read more Starbucks hiking prices despite lower bean costs
A hell of a lot of coffees died in the making of the first Sydney Morning Herald Good Café Guide. Our team went out morning after morning for months on end, battling cyclists, commuters and smart prams to get the good oil. Among them were several restaurant critics, a lawyer, an IT manager, a few food bloggers, and even a sommelier who describes his coffee in terms of wine – the aroma of one, for instance, ‘is rich, concentrated and intoxicating, full of roast hazelnut, cinnamon and clove.
Read more: http://www.smh.com.au/entertainment/blogs/table-talk/wake-up-and-smell-the-coffee-the-smh-good-cafe-guide-is-here-20110617-1g897.html#ixzz2Wu908700