When considering your coffee house design, you will have to juggle with several competing factors in order to create a coffee shop that is pleasing on the eye, that gets customers served as quickly and efficiently as possible and has enough space for seating so people feel comfortable. If you can see the coffee machine in action and see the espresso extraction taking place, there is a certain fascination for the untrained eye in watching the magic happen. It’s also good for you customers, if possible to see the happy faces of the staff rather than their backs. Also, when thinking about the exterior of your coffee house design, there are two things to look at:
Can you get outside tables and chairs? If so great, having people sitting outside your coffee shop sampling the products is great advertising that you don’t have to pay for! How big a sign can you have? When it comes to signage big is clearly best. The more people who know who you are and what you do the better. So if you are considering employing someone for coffee house design, ask www.friiscoffee.com to make some of these ideas you have a reality. They will help many coffee shop you plan to set up easy to move around in, interesting for customers while they wait and prominent in its locality – all things that can help your coffee shop start up get up and running successfully.
There are myths and facts about storing coffee. It has four main enemies: excessive air, moisture, heat, and light, in that order. You need to keep your coffee away from these things. I have been a coffee drinker for as long as I can remember, so I did some research and some experiments, and here are some tips for storing it. If you buy coffee in bulk, IT CAN BE PUT IN THE FREEZER ONE TIME. Divide it into small portions, wrap it in airtight bags, and store it for up to a month in your freezer. Freeze it only once. Once you remove it from the freezer, do not refreeze it. The negatives to freezing are these. Coffee can absorb flavors from other things in your freeze such as seafood or the moisture that your freezer produces. Since this moisture deteriorates the coffee, it makes it taste like, well, the freezer. Also, the coffee beans release their oils and essences to give the flavor when it is roasted. Freezing breaks these oils down, so you are removing the flavor.
COFFEE STAYS FRESH ABOUT TWO WEEKS. For coffee that you will use daily, store it in an air-tight glass or ceramic container and keep it in a dark and cool location. That means not too near your oven or an outside wall that receives heat from a strong afternoon or summer sun. It is worth the cost to invest in a canister with an air-tight seal. IT IS BEST TO BUY WHOLE BEAN COFFEE. Grinding the coffee before you are going to use it breaks up the beans and their oils, exposes the beans to air, and allows the coffee to become stale faster, no matter how you store it. THIS IS ESPECIALLY TRUE OF FLAVORED COFFEES. The best policy is to buy whole beans, store them in an air-tight container in a dark place, and grind them right before brewing.
The frozen environment inside the freezer or refrigerator allow water molecules to stick with the coffee beans forming ice, along with the other molecules of various flavor inside the freezer spoil the original taste of the coffee.The ice on the beans melt into water and percolates inside the roasted coffee, which is porous, and this reduces its feel when you have it after days.You must remember that contact of coffee with water is deadly for the coffee, so preferably try to keep the beans in the usual packaging and then place it in a zipped bag for storage. You can also suck out the air inside the bag by a straw and then zip it; this will actually help the coffee stay fresh. In case of unavailability of this zipped bad, you can also wrap it in layers of plastic wrap and then cover it with foil. This might sound too much, but to keep gourmet coffee worth its investment it is essential.The most suitable method of storing coffee which would be used within a week of its purchase is at room temperature. However, when keeping at room temperature, the levels of water, oxygen, excessive heat, influence of other flavors and direct sunlight has to be reduced and removed if possible.