Barista’s corner

Going back to school to learn the fragrant art of coffee… is this your plan? Whether you are a newbie or already work in the industry roasting coffee, selling coffee beans or as a café manager and want to get new tools of the trade and expand your wealth of knowledge and know-how, there are many training courses.

Here we are: the furniture has been assembled, you nearly have all the equipment behind the counter, the walls have been freshly painted… what did you say? Haven’t you picked a name yet?

Even if the coffee break is still an indispensable moment for many customers, it’s impossible not to notice that more and more regular customers choose to spend their free time in the company of their trusted smartphone.

The definition of the Third Wave of Coffee has begun to spread also across Italy. The term was first used by a Norwegian coffee roaster, Trish Rothgeb, in a newsletter of The Flamekeeper association, in 2002.

Often customers reflect the managers, sharing their values, philosophy and the style that characterises the café. If you want a polite and amiable clientele, learn how to attract it to your café! How? Here are the ten rules of good manners and useful tips to better manage your business, day after day.

Those who are about to open a café or renew their old premises can now do it following an entrepreneurial path that respects the environment and ecology.

Christmas with your family, Easter with… coffee! Rephrasing this popular Italian proverb (Christmas with your family, Easter with whoever you want!) we would like to introduce one of the trending themes for decorations and food of the spring festivity.