The Cafe Button Project

A while back I talked about the potential value of having a button in your cafe that asked customers a simple question as they walked out the door. Perhaps “was today’s coffee better than last time?”, “will we see you again soon?” or...

You Want A Bold Coffee? Great!

This post was originally written by Alex Bernson, former editor of Barista Hustle. Guests can only express what they want in the terms they know, and for many coffee consumers, the number one term they know is bold. It immediately conjures up ideas of morning cups of...
Interview: Hidenori Izaki on Service

Interview: Hidenori Izaki on Service

Image via The Weekend Edition.   What follows is a phone interview between 2014 World Barista Champion, Hidenori Izaki, and Coffee Hustle’s editor, Alex Bernson.   This version has been streamlined slightly for the web, but the full discussion is available for your...
The Difference Between Australian & US Coffee Service

The Difference Between Australian & US Coffee Service

There are a million differences large and small between the Australian approach to coffee service and the standard fast-food style approach in the United States. But I think they all boil down to the physical positioning of one specific staff person. In the United...
How To Serve Addicts

How To Serve Addicts

  Coffee is a drug, and its service is determined by the habits and rituals of addicts. Some might say food is its own drug, and alcohol obviously has its own intoxicating and addicting properties, but coffee is a special case. It’s the most widely accepted drug...