Coffee Bean of Choice Today
Today I had Brazilian Medium Roast Bean .. very interesting flavor, and a pretty distinctive flavor in the bean .. The coffee bean is dried inside the fruit so that some of the sweetness of the fruit carries the taste in to the coffee. The coffee bean comes from trees of the traditional Latin-American variety of Arabica called bourbon. The way i had it was a Latte first, then as a Mocha.
Coffee shop
I’m very big on decorating and enjoy a good looking shop, that though does come with a price of being very picky , which I tend to be. My coffee shop is based in a Flower Nursery , so the atmosphere is the most peaceful and relaxing. Traffic does get a bit slow at times but that’s due to location and we are a bit hidden away so our marketing game has to be on point. the positive side though is when people discover is it becomes their home and we pretty much turn them in to regular customers. We offer a variety of drinks through out every season ... I currently have 30 types of drinks for selection at the moment. I am going to cut a few off as I placed them on just to see people’s interests and what sells , so it’s a battle of the fittest for the drinks sort of thing.
So I do love the Asian culture décor , So i have place where I used some of they styles , in fact it fell into place .. I didn’t plan it but I went to the thrift store and just kept on finding interesting decorations and decided to start placing them on one section of the seating area of the shop. I had lucky bamboo plants their as well but the winter unfortunately was a bit to harsh on the plants I had indoors so I’m currently just re- growing them at home just to add more life to the theme..
On the other side of the seating section I really just try keep it minimal, I have ceramic art decoration pieces which are hand made by a local artist, which are used to hold succulents or air plants , and then cement door knockers in the shape of picture frames... I try keep it really minimal..
Running a coffee shop is really a full time job and part of the job is always teaching people about coffee and different coffees, I still have a lot to learn myself but what I know I always pass it on to my customers . I enjoy giving them an experience from ordering the coffee and teaching them about the different types to the part of serving them and asking them how they enjoyed their coffee .Common stuff i encounter at the shop is , People ordering a latte and telling me they don’t like froth after I have served it. I try advise them that if they like the pretty patterns on the latte but don’t like the froth then I insist them to order a flat white... it has a really thin layer of froth and depending on the barista , he can pull of a beautiful work of art on there.
Coffee Drink
From working with coffee drinks I’ve notice that a lot of shops here use a base when creating a frapp/freezo they tend not to use actual coffee , I have spoken about this before , and I feel very open about how I prefer to serve mine . There is a product you get which is a base mixture that consist of a binding agency and the coffee and sweetener.. I don’t frown upon it but I don’t see my self using them , unless it’s a flavored item such as Salted caramel or coconut chocolate .I do prefer to use a freshly poured extract of Espresso to get the coffee flavor , and adding sauce or syrup, then adding my milk and ice and a binding agency which has no harmful chemicals and is absolutely vegan friendly ... binding agency is used to not let the liquids separate so you not just drinking a liquid form the site at the bottom, for example Starbucks uses a “Frappuccino base “ which has the sweetener and the binding agency in. The reason I do mine like this is so you can get the whole taste of the ingredients and experience the drink as a whole and where every ingredient complementing each there, now that’s where it come to me testing and trying what coffee beans goes well with the flavors I want use and give it a solid taste.
Just know you can make anything look good and pretty, but can you make it taste better.. I always strive for presentation, but I want it to taste better and have the customers eyes shine when they take their first sip and not contemplate if they do like it or not. I’m very hard on myself with that, and that’s the reason why I use the raw ingredients
Cakes
A Chocolate Ganache cake with hand made chocolates made from Cadbury chocolate. The baker enjoys using Cadbury and as well has perfected using Cadbury chocolate, so i bulk buy chocolates and let her do her magic .. some of the chocolates have blueberry purée inside of them and strawberry purée as well. It is a lot of work but I prefer every home made aspect of the baking which is the distinctive flavor is our choice to make, like how the coffee drinks are made . There is an inlay of butter icing in the cake, we don’t make our butter icing to sweet , as the chocolate ganache will provides most of sweetness. The butter icing proves the good texture and flavor to the cake .. we use a little coco to the butter icing to compliment the chocolate cake so upon the first bit you will have a chocolate tasting cake and not an explosion of different flavors confusing the taste buds what to taste
Thanks for reading my blog everyone ! Be sure to stay safe during these times and keep well.