I was trying to think of things that I could write on and I came across K-cups… Man, K-Cups make me cringe. Thats when I decided to do a post about Coffee Shop Do’s and Dont’s. Particularly when it comes to specialty coffee. So I am just gonna write and post this and keep editing it as I can think of more things. I do ask that if you have any Do’s and Dont’s that you can think of, PLEASE share! Businesses do come to this website and WILL see this.
This can basically be a conversation, which is probably gonna start off kind of hater-ish. I mean some guy out there did invent K-Cups and got really wealthy off of it. In fact, I went through a K-Cup stage until I tried real coffee. My nose is getting vertical if you can’t tell. Here we go!
K-Cups… Don’t, just please don’t… Every time I think of K-Cups, I think watered down coffee with a Folger’s coffee shelf life. Nothing is fresh about it. Yeah you can change the water settings but to get a good K-Cup serving you gotta use like 3 K-Cups to make one cup of strong coffee. They normally taste like really bad drip coffee, where the untrained worker (I am not going to belittle a barista) or person puts way too little coffee in the filter and shoots out 10 cups of coffee.
That being said…
When I see K-Cups branded in a coffee shop, they immediately lose CREDIBILITY!!! This is because if you have EVER had a GOOD cup of espresso or POUR OVER coffee! Or even AEROPRESS, FRENCH PRESS… You KNOW that there is a new world of coffee to be explored with different flavors and aromas! K-Cups are basically a marketing scheme to make money…
JUST ANOTHER REVENUE SOURCE… And I feel strongly about that!
Why would you serve your coffee in a process that yields terrible coffee? When you know K-Cups are garbage… I mean yea they get the job done at times. And I had one for many years… But if you are a SPECIALTY coffee shop and are SELLING K-Cups, I think of it LESS than a way to provide your coffee in as MANY FORMATS POSSIBLE and MORE than a way of making an EXTRA BUCK! (****bucks has K-Cups…)
IF YOU drink K-cups, no big deal. Thats you… I am not attacking your wit or your routine! I just KNOW there is amazing coffee out there and at ONE POINT IN TIME, I swore by K-Cups. I even got everyone at work to pitch in to get a machine! Well that time has passed and whenever I see a K-Cup machine in a coffee shop or at someone’s house who loves coffee. I INSTANTLY question their credibility!
Another thing… If you value profiting so much that you decide to brand some K-Cups, how dedicated could you be to that maintaining and quality assurance of your standard coffee? Do your employees weigh the coffee? Are they trained to pull shots on the espresso machine correctly? Just something to THINK ABOUT!
DO put time into your branding! – I think the best part about a coffee shop is the FEELS you get from walking in and feeling like you just entered a different world. Whether it’s sterile, vibrant, cozy, fun… BRAND is everything. You don’t need to sell your own coffee either! That can ALWAYS come later!
Whenever I see GOOD branding and well laid out design from that branding, I think… Man! There coffee better be just as GOOD! To contrast… I wouldn’t walk into a gas station and think, “Oh I have to get a CUP of this AMAZING COFFEE!” No way!!!
Branding works with our brains... It triggers an emotional connection with our brains and actually assists in how comfortable we feel buying something or putting our TRUST in something… There is research on this too… I wrote a college paper on it.
Don’t say you have Cold Brew and POUR DRIP COFFEE over ICE!!! ROOOOKIE move! This is like a SIN! I don’t care if its faster or not… And DON’T call it Flash Brewed… No. N-O… Cold Brew is entirely TOO easy to make and if you can’t do it then I don’t know what to say… Maybe you’re lazy? I would make gallons of it during the summers in Los Angeles using all kinds of beans to experiment.
PLEASE DON’T – I have gone on searches for new cold brew… Search YELP for possible spots, ONLY to get there and find out IT’S NOT ACTUALLY COLD BREW!! What a disappointment! The Cold Brew process brings out different flavors… Its less acidic (aka easier on your stomach)! And another benefit, is less phlem if you ever have that problem with HOT coffee!
Anyway this one has gotten me heated plenty of times!
PLEASE DO! Be social and knowledgeable! TRAIN your baristas because it isn’t always JUST a customer. Sometimes it is an enthusiast. Or someone who is new to the area! A potential returning customer! I know it isn’t always easy when there is a line busting out the coffee shop door… There is nothing worse than walking into a coffee shop and feeling like its already time to leave!
I have walked into some coffee shops, where the baristas wouldn’t look at me until they finished their conversation… Rude and uninviting! This is definitely on the list of what NOT to do.
Until the NEXT time something “Really Grinds My Gears!” PLEASE Comment your Do’s and Don’ts below! I will definitely add them to the list!