You may not be drinking as much coffee as normal right now due to the summer heat. One way you can still enjoy it though is to try one of the cold coffee drinks that are offered. More people are trying these types of drinks and finding them to be absolutely delicious. They are a great way to beat that summer heat with something refreshing.
It can be a struggle to handle a hot cup of coffee while you are driving or when you are with your children. This is another reason why these cold coffee drinks are a hit. You don't have to worry about spilling something hot on yourself or someone else. Yet you don't have to go without your coffee fix to enjoy them.
If you like something sweet at night after your meal, go for a walk to a coffee shop and order one. This way you get both your coffee flavor and the sweet taste you desire. There are plenty of toppings similar to what you would place on ice cream you can choose from. They included whipped cream and various flavors of syrups.
You do need to be careful though as many of these cold coffee drinks that are offered have plenty of calories in them. You don't want to find yourself gaining weight due to consuming them too often. Of course if you are very active then this won't be anything for you to worry about!
The taste of them depends on where you end up buying them though. Not all coffee shops understand the best way to make great tasting cold coffee drinks. There is a system to doing it effectively. Some people assume you can just take hot coffee and then pour it over ice. Yet this process is going to result in a bitter tasting drink customers aren't going to be happy with.
Think about the variations you want to offer as well. The more variety there is the more customers will be interested in them. You need to make sure your staff is well trained though so they can make the drinks quickly and correctly time after time. Cold coffee drinks are perfect any time of the year so keep them on your menu even during the colder times of the year.
Countries all over the world offer various forms of cold coffee. It has become something found everywhere you turn. Of course there will be some variations based on location. If you have tried it once but didn't like it, make sure you try it again somewhere else. You just may need a different type of it to please your taste buds.
Cold coffee drinks are something that you should consider offering if you are in that type of business. For those who don't particularly care for regular coffee this can be what you have been waiting for. It can be a sweet way to enjoy coffee without having to doctor it up with sugar and cream.
"What is the last thing that your patrons taste/drink before leaving a restaurant ?" And if you do not believe me go out there and watch. Nearly everybody will toss back that last cold cup of coffee before leaving their table, therefore it is vitally important that your coffee tastes wonderful hot, warm or cold.
Now how can you be sure that your coffee tastes good.
STEP ONE : CLEAN the EQUIPMENT
Cleanliness is more important than godliness, therefore ensure that you not only clean your bowls every night (there must be a joke in that line somewhere), and your coffee supplier can give you urn cleaner to really clean them occasionally, or run them through the dishwasher. DO NOT FORGET THE BREW BASKET. This will be dirtier than everything else, so once again ensure that there is no oily residue, plus clean the showerhead, and the area around it. If you have an urn or dual system, ask your coffee supplier to come in and train/educate your staff on how to properly clean the equipment.
STEP TWO: CALIBRATE the EQUIPMENT
Many times I go into a restaurant to find the brewer is short-potting (no this is not a gardening term), and the remedy can be very simple. Adjust the timer or float mechanism. BUT, maybe the equipment is short potting because the water line (including the filter/strainer) or machine or showerhead is clogged with lime, or some other gunk. Cleaning and maybe de-liming is necessary. Remember that if your brew time is too long, your resulting (revolting) coffee will be bitter, with a burnt after-taste. It's rather like drinking coal tar - although I must admit I cannot remember the last time I knocked back a shot of coal tar.
Also, ensure that the water coming out of the showerhead is at the correct temperature, too cold and you will underextract, too hot and we start going down the coal-tar path again. A simple thing to check (use an oral thermometer, not a r...... one), and then adjust the temperature on the thermostat as necessary.
STEP THREE : WATER
A cup of coffee is 98% (approx) water, so if your water tastes lousy, your coffee will taste lousy. So test your faucet water by comparing it to the taste of a bottle of filtered water. And if necessary, put in a proper water filtration system. Remember your ice, soda, and cooking will all taste better.
STEP FOUR : YOUR COFFEE/COFFEE SUPPLIER
The people responsible at your coffee roaster will cup (taste) coffees through the temperature range, right down to room temperature - specifically to address the question at the top of this page, and to ensure that the coffee tastes good even when its been sitting for a while in your coffee cup. The coffee cupper (and by the way the best tea tasters, coffee cuppers, and wine sommeliers are all women, this is because physiologically God built a woman's mouth differently to a man, and women have much better taste buds than men ) will cup and blend the coffee so that the taste profile always remains the same. People do not want surprises when they first wake up, least of all in their coffee cup at 7am, therefore the job of cupping and blending is one of the most difficult in the world. Mind you, most people don't want a surprise in their martinis about 12 hours later, so once again tasting and blending is vital.
Having determined that your coffee supplier/roaster (hopefully one and the same company) can roast and blend coffee well, lets look at packaging, and the whole bean versus fractional pack/ground coffee debate.
Your coffee supplier is loaning you brewing equipment, and if you want to do a whole bean programme (no that is not a spelling mistake), they will lend you a portion control/doser grinder. Now the grinder they lend you will be a proper commercial grinder, costing about $700. But just consider that your roaster uses a grinder where the blades alone cost upwards of $15,000, and your roaster is checking the degree of grind several times a day with very expensive and sophisticated equipment. Therefore what chance do you have with a $700 grinder of achieving a consistent grind? And just remember that your brewed coffee quality will vary enormously with the vagaries of heat and humidity playing havoc with the coffee particle size coming out of your grinder. Or you can buy fractional packs, which have been nitrogen flushed to remove oxygen and preserve freshness.
A doctorate in nuclear engineering is not required to understand that fractional packs will always produce a better, and more consistent brew than a whole bean programme. The difference between local/regional coffee roasters is not in the roasting. Anyone can set themselves up as roaster. Even you. Buy some green beans and toss them into your hot air popcorn popper, and Voila you have air-roasted some coffee. And provided you didn't cremate them, they probably smell wonderful. No, the difference in coffee roasters is how they buy the coffee, where they buy their coffee, how they blend the coffee, and most importantly (and this is really where the women are separated from the girls/ politically correct phraseology) how they pack the coffee.
Coffee's enemies are heat, oxygen, light and humidity. Therefore coffee that does not arrive in your restaurant in foil/film wrapped, hermetically sealed bags will lose its freshness within a day or two. BUT, packing equipment is very expensive to buy and run, and this where the difference lies between a roaster dedicated to ensuring freshness in your patron's coffee cup, and one who does not have what it takes.
And now dear readers to summarize :
Correctly clean and calibrated coffee brewers (try saying that after drinking a couple of martinis)
Clear, pure, and great tasting water.
Good fresh coffee, from a hermetically sealed portion/fractional pack.
Follow these simple rules and your clients will leave with a smile instead of a grimace.
Both Karyn Lewis & Jh Reynolds are contributors for EditorialToday. The above articles have been edited for relevancy and timeliness. All write-ups, reviews, tips and guides published by EditorialToday.com and its partners or affiliates are for informational purposes only. They should not be used for any legal or any other type of advice. We do not endorse any author, contributor, writer or article posted by our team.
Karyn Lewis has sinced written about articles on various topics from Coffee Advantages. Karyn Lewis is passionate about great coffee. If you are thinking of , and avoiding the common mistakes new owners make, you. Karyn Lewis's top article generates over 60500 views. to your Favourites.
Jh Reynolds has sinced written about articles on various topics from Food and Drink, Coffee Advantages and Food and Drink. JH Reynolds is a coffee enthusiast who travels around the world in search of the best beans and exotic flavors. To find out more about the exquisite art of coffee, please visit. Jh Reynolds's top article generates over 12100 views. to your Favourites.