Thinking of starting your own cafe? This article is for you! Clay breaks down the macro and micro for your consideration when designing a cafe. Staff allocation, process, and strategies are all broken down to minimize your costs and maximize your profits.
Read MoreIn this blog we review the new kids on the block from Mahlkonig, the E65S gbw & E80. We discuss their style of grinding, what coffee they will best suit, and their resulting flavour profiles. All of this is unpacked using our knowledge of burr geometry and other grinders on the market such as the Mythos and Mahlkonig peak. More within!
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