Working from a low traffic cafe. How do you manage the expenses of dialing in specialty beans? 2
I find it difficult to make a profit when dialing in beans with specialty prices in a cafe that does not get much footfall.
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Given that adjusting the grind of single origin beans requires extra shots, this can really make the cost management aspects of a coffee business become really tough. All In all, as a business and customer you have to decide between better quality coffee and higher cost coffee.
I‘m a coffee aficionado and only make specialty coffee for myself at home with my fancy gear. I know I would have to charge 10 € for an espresso to make a profit if I sold specialty coffee out of my kitchen window, so there’s no way I would EVER see a business solely based on specialty coffee generating enough profit to make a living. But it was gutsy - yet naive- of you to try! So kudos for that.