- Sale ItemsProducts we currently have on sale.
- New ItemsProducts we've added within the last 3 months.
- Top TenTop Ten list of best selling products for February
- BusinessCreate a business account for your caf?, church, school, etc..
- BPS® BlogPromotions, recipes, tips and more!
- Ask the ProsArticles, tools and other
information to help you grow your business.
- Extra Shot®
Ask The Pros » specialty coffee industry insights
- Kari Guddeck (5)
- Josh Taves (3)
- Bill Guddeck (2)
- Tom Palm (2)
- Dan Olson (2)
- Alexa Chausse (2)
- Kate Schade (1)
- Andrea Ramirez (1)
- Eliot Jordan (1)
- Steven McCoy (1)
- Amy Gross (1)
- Annelies Zijderveld (1)
- Greg Lefcourt (1)
- Julia Leach (1)
- Greg Fisher (1)
- Jay Weller (1)
- Paul Maxwell (1)
- Jared Umsted (1)
- Matthew Moseley (1)
- Ari Satinover (1)
Ask The Pros is packed with great resources for the professional coffee industry.
Here we feature articles, guest interviews, specialized tools and more.
Have questions or ideas for topics not covered? We'd love to hear from you!
For full access to all Ask The Pros features, make sure you are logged into your account.
The Origination of Latte Art: Latte art first became popular in the late 80’s in American coffee shops. Many baristas pioneered and spentyears perfecting what we would consider a simple design today. After mastering foundational pours like the heart and rosetta, skilled baristas began combining them to create more complex designs. Once you... Read More ⇒
March is National Caffeine Awareness month. To celebrate, we chatted with Eliot Jordan, Tea Master and President of Tea at Mighty Leaf, about 5 common caffeine misconceptions and what’s really true when it comes to what we know (or think we know) about caffeine. Misconception 1: Tea has more caffeine than coffeeThere’s a reason this... Read More ⇒
Food labels are thrown around regularly, and often exploited. The word "natural" has no definition these days, but Organic, Biodynamic, and Non-GMO carry weight because they are not just words, they have become third party verified certifications. Understanding what a product is or what the label means is complex—but since food equates to our... Read More ⇒
Q: What is Matcha? A: Matcha is a traditional Japanese green tea that is ground into a very fine powder. It is traditionally used in the Japanese tea ceremony, but is now also widely used as a food and drink ingredient due to its unique properties and flavor. Q: Where does Matcha come from? A: Matcha is best from Japan, where it is... Read More ⇒
Opening a new coffee shop or café can be a daunting venture, you must first find an ideal location that’s within your budget, remodel the space to meet your needs, and then you’re faced with the overwhelming task of creating a checklist for stocking that new store. From the vast number of brands available to the breadth of... Read More ⇒
Don't Get Left Out in the Cold: Tips for Ordering Sugar Free Syrups & Avoiding Out of Stocks this Winter
As a cafe owner, the changing of the seasons means a lot more than just a surge in hot beverage purchases. The cold and inclement weather also brings with it complications that can impact your supply chain logistics. We don't often delay shipments due to poor weather conditions, but there are definitely times when we have to, in order to give... Read More ⇒
Waste is a waste of resources. We are not a disposable products company trying to act green. Eco-Products is a green company who happens to operate in disposables. Sustainable disposables sound like an oxymoron, but we live in a consumer culture where disposable products are ubiquitous. And they aren't going away anytime soon. We see this as an... Read More ⇒
Have you ever accidently slept in till noon or later and you wake up to realize that suddenly half of your day is gone? That's about the feeling I had after returning from Hollywood, California from competing in the South West Regional Barista Competition. All of a sudden it is the middle of March and I realized my final semester of college is half... Read More ⇒
This is it. Eleven days before I leave on the final leg of my six month journey to Siren Studios, Hollywood, CA. I'm not going to lie, I'm a little nervous. The other competitors aren't so scary. Although there are some big names to compete alongside, I'm competing against myself. I want to compete to the best of my ability. As the old adage goes,... Read More ⇒
Long gone are the stereotypes of all vegetarians being aging hippies who eat nothing but lentils and enjoy tie-dye clothes with a near-religious zeal. Making sure that your business is catering to the needs of the US's estimated 7.3 million vegetarians (which include 1 million vegans) and the 22.8 million who follow a near-vegetarian diet makes... Read More ⇒
Part 1 of a Series December 25, 2010, a great day in the lives of small children and fun loving adults around the world, myself included. A new Capresso Infinity grinder and a black Aerobie Aeropress lay safely nestled under my tree. Visions of sugar plums, fairies, and Kenya Gakayuini dance in the heads coffee geeks everywhere. For many of you,... Read More ⇒
Don't forget to check out our Drink Profit Calculator. Toddy, hot! Why? You have a commercial brewer and an espresso machine. You've got your hot coffee bases covered, right? Well, you also have that Toddy system that usually gets put away as the seasons change; why not make the most of it? Change the way you look at your Toddy, and don't let it... Read More ⇒
Much has been made about Fair Trade coffee, which now represents about 7.1% of US specialty coffee sales (and 3.3% of total US coffee sales). But what exactly does "Fair Trade Certified" mean? And why are so many coffee shops opting to serve Fair Trade coffee? Fair Trade Certification verifies that the coffee you are serving (or buying) was grown... Read More ⇒
Don't forget to check out our Drink Profit Calculator. As an owner or manager of a specialty coffee business, you are faced daily with almost unlimited choices of what to do with your time. There are a lot of chores involved with running any business - run to the bank, take out the trash, wait on a customer. All these things are important to a... Read More ⇒
Don't forget to check out our Drink Profit Calculator. Water - it's everywhere: in the oceans, in the puddles, coming out of the skies as rain and snow. It comes out of our taps and plays a very important role in our beverages. But what is water? The Merriam-Webster dictionary defines water as follows: wa•ter (wôtr, wtr) The... Read More ⇒
Don't forget to check out our Drink Profit Calculator. The secret ingredient. Cold brewing is a process that replaces the heat of traditional hot brew methods with time. Instead of running steaming hot water quickly through coffee grounds, cold brewed coffee is made by steeping coffee grounds in cold water for approximately 12 hours. The result... Read More ⇒
Greg was the Winner of the 2009 Mountain Regional Barista Competition and is a photographer (http://www.greglefcourt.com) as well. Don't forget to check out our Drink Profit Calculator. The butterflies are inevitable. Everyone gets them. You're super excited and nervous as heck, but you're ready. This is the moment you've been preparing for.... Read More ⇒
Don't forget to check out our Drink Profit Calculator. A large percentage of coffee consumption is now comprised of Mochas, Lattes and Cappuccinos. Considering that these specialty coffee drinks are made up of primarily milk and flavorings, its ironic that most café owners will take the time to choose a quality coffee, but will often not... Read More ⇒
Don't forget to check out our Drink Profit Calculator. The essence of the coffee that we enjoy comes from natural oils that are largely responsible for coffee's aroma and flavor. Just as we enjoy the elegant sophistication of this natural oil, if it is left to accumulate on coffee or espresso equipment, coffee oil will have a negative impact on... Read More ⇒
Don't forget to check out our Drink Profit Calculator. Opening a café or coffee shop can be a very challenging process. Every week, I talk to people who have just signed the lease and are very excited to get their café open as soon as possible. Over the last ten years in the café design business, I have heard the good, the bad... Read More ⇒
Opening a new café can be a real challenge, especially if you have never done it before. Many of the problems that a new café owner encounters occur during the two months between signing a lease and getting a building permit. See article “Opening your dream café – don’t let it become a nightmare!” In... Read More ⇒
Coffee shops are leading the charge by meeting the demands of their conscience and customer requests by going organic. The organics industry is booming - here are some tips to get you started. There's a movement sweeping the nation, the globe. What may have started as an idealistic approach to food and eating existing only in isolated... Read More ⇒