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All things coffee.
85 members • Free
4 contributions to All things coffee.
17d •
Coffee shop
Hello all I am Dennis. I own sacudida coffee. Any have any idea how to get people to try my coffee, most people just go to places like dunkin,Starbucks or 7 brew. I do farmers markets and festivals. I do not have a brick and mortar sell mostly online. Check website and feedback is appreciated. Www.sacudidacoffee.com
1 like • 14d
hey Dennis, I’m in the process of starting my own business as well. What we’ve found helpful to get our name out there is doing pop ups at other local cafes/ bakeries. Since you’re doing farmers markets, it seems you’d be well equipped to do that. A lot of local shops here also do cupping for ppl to get them interested as well. Sample packs are also helpful. I personally love the idea of being able to try a bunch of coffees before purchasing one or two I like Most at a larger amount.
30d •
Water filtration system
Hello all! I wanted to reach out to anyone who is working in the industry / or know about water filtration systems. Which ones do you use/ or would recommend for a cafe. Is it a must? Is it risky to buy second hand to save costs?
1 like • 29d
@Luke Allen thank you! It would be for a business I am starting up. I didn’t think about leasing options so that is super helpful!
May 6 •
Anyone interested in scoring our subscription coffees?
As part of our online coffee subscription, I’ll be sending out links for online score sheets. So those that have the coffee can submit scores on them 🙌🏻 I was thinking of making some sample packs available for everyone on Skool to order in case you wanted to also score them. (If you’re not already a subscriber of course). Sound interesting to anyone?
Poll
8 members have voted
0 likes • 30d
Is it CPH only?
1 like • 29d
@Luke Allen I’m all the way in Canada but would be cool to try the samples and participate!
1 like • Feb 12
I have tampered with making my own water with epsom salt and baking soda before but didn’t get too deep into it at the time. Nowadays there are so many diff solutions you can add to water! I was wondering if different hardness of water can bring out certain characteristics of the coffee and as a base where is a good starting point?
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