Coffee Secrets
Calculating a café's profit and loss based on a single cup of coffee is fundamental to any successful business management. This article explains how to accurately analyze costs by calculating the cost of goods sold (COGS) and operating expenses (OPEX) to determine the true net profit. Using this model, café owners can make more informed financial decisions, adjust pricing, improve operational efficiency, and increase customer loyalty, thus ensuring the long-term sustainability and profitability of their business.
The coffee flavor wheel is an essential tool for understanding and analyzing specialty coffee flavors scientifically and professionally. By categorizing flavors into layers ranging from fruits, flowers, and nuts to subtle details like berries or chocolate, this wheel helps coffee shop owners and baristas standardize their taste preferences, select the right coffee for their customers, and train their teams to deliver a seamless experience. This article explains how the flavor wheel can be used to enhance menus, improve service, and boost customer loyalty, and invites you to explore further through Mard's specialized courses.
The components of flavor and coffee aroma are not just terms, but fundamental elements that define the experience of each cup: aroma, acidity, body, and finish. This article explains these components in a simplified, scientific way that helps café owners understand and practically apply them when selecting beans and creating menus that suit customer tastes. This understanding enhances customer satisfaction and boosts the café's reputation. Finally, the article encourages business owners to join Mard's courses to delve deeper and learn how to implement these concepts in their cafés.
Drip coffee in 60 seconds is one of the most important specialty coffee methods, enhancing your customer experience and reflecting the quality of your coffee beans. This article explains the essential criteria for perfect brewing (ratio 1:15, medium grind, water temperature 92°C, and brewing time 2:30–3 minutes) and the equipment you need to ensure consistent quality. It also demonstrates how this method boosts customer satisfaction and loyalty, and opens up opportunities to increase sales through menu diversification. Finally, it highlights Mard's innovation: individual coffee sachets that offer a practical solution for maintaining quality and freshness, providing your customers with a convenient and distinctive experience anywhere.
The article explains the difference between single and double espresso shots in terms of volume, extraction, flavor, and practical uses in cafes. A single shot produces a milder flavor and more pronounced sweetness, suitable for smaller drinks and light desserts. A double shot, on the other hand, is stronger and more commonly used in cafes because it balances the flavor, especially with milk-based drinks like lattes and cappuccinos. The article also offers recommendations for side dishes to complement each type of shot and emphasizes that mastering these details requires ongoing training. This is where Mard Roastery comes in, offering weekly training sessions for baristas every Saturday and specialized educational videos to help cafe owners improve service quality and enhance the customer experience.
Proportions (or ratios) in coffee are the foundation of any successful cup. Controlling the amount of water versus coffee determines the taste, body, and acidity. This article explains the most important ratios in espresso (from ristretto to lungo) and drip coffee (1:15–1:17), and how practicing these ratios contributes to ensuring consistent quality, customer satisfaction, and reduced waste. Having an internal ratio guide in the café helps the team adhere to uniform standards and reinforces the café's reputation as a professional destination for coffee lovers.
