Probably the difference between white and black coffee is consumer’s preferences first a wall. But still there is a small gap of acknowledgment and how you as barista present black coffee over white Method of preparation is a big matter, storytelling behind is a bridge, proper explanation and the experience of customer is his acknowledgment. Sugar can be a trigger, nowadays more and more people looking to reduce sugar consumption, but you’re right bitterness of the coffee is the opposition. I would investigate with a customer his bitter experiences, like does he drink Campari or eats bitter cocoa chocolate, that can give a route to present bitterness of the coffee in a proper way, which might affect customer’s view of black coffee.

I’m in Barcelona nowadays, could be nice to meet here somebody!)

New or used if you’re coffee expert and can reach good masters to renovate the equipment, at this point it will cost you probably the new option. I’ve seen you have somebody roasting coffee for you, so we exclude option that roasters financing the equipment, that could be beneficial opportunity for you both. Economically smart move to expense monthly in addition ;)

It’s nice idea, probably you know that product no more matters, the community is what new businesses need require. Hope you have lots of friends to invite to your space, that’s really important! :)