5 Things You Need to Consider Before Starting Your Own Cafe

New barista in town? Here are the 5 things that you need to keep in mind before setting out on a path to success.

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Boiler Size, Capacity and Performance

If you are thinking that you can survive through the day making just espressos, you are terribly wrong. Every day will comprise of a mish mash of orders ranging from cappuccinos to macchiato. Most of these drinks require different textures of milk with varying amounts of flatness and foam. So, the rate of espresso extraction definitely takes a back seat. Producing textured milk with different degrees of heat is the real limiting factor. This requires nothing other than frothing wands, of which, most of the larger machines have two.

So, the rate of espresso extraction definitely takes a back seat. Producing textured milk with different degrees of heat is the real limiting factor. This requires nothing other than frothing wands, of which, most of the larger machines have two.

As you will find out sooner or later, it is the size of the module and the boiler that will determine the amount of heating and texturing of the milk. Most of the commercial machines come with adequate power to suit the needs of average consumption of the number of groups over a given period of time.

At this point, you may want a glimpse of the mechanism. Most of the machines need to draw cold water from the supply line every time you use the hot water from the machine. This means, the new water drawn in needs to be heated to the desired temperature before the steam can be produced again. The steam quality can tell oodles about the pressure on your machine. The steam should be dry and strong. If your steam is wet and slow, it is indication that you are using a lot of water and steam. Messing with the steam quality usually results in poorly textured milk. This is not at all pleasing or desired when you are trying to build a reputation for your café.

The steam should be dry and strong. If your steam is wet and slow, it is indication that you are using a lot of water and steam. Messing with the steam quality usually results in poorly textured milk. This is not at all pleasing or desired when you are trying to build a reputation for your café.

So, always take into account the different types of drinks you need to make, the customer load and the style of brewing required before deciding on the coffee maker model. A bigger boiler may not be required in certain situations since in such a case; the element will also have to be upgraded to maintain the boiler temperature. Always remember, good coffee is extracted in between 88 and 92 degree Celsius. This ensures rich, caramelized flavor of the sugar and aromatic compounds present in the coffee. A higher temperature can cause bleaching of flavor and result in poor crèma.

A bigger boiler may not be required in certain situations since in such a case; the element will also have to be upgraded to maintain the boiler temperature.

Always remember, good coffee is extracted in between 88 and 92 degree Celsius. This ensures rich, caramelized flavor of the sugar and aromatic compounds present in the coffee. A higher temperature can cause bleaching of flavor and result in poor crèma.

Why You’ll Need Several Kinds of Milk

If you want to become an affluent barista, you will need to know your milk. To start with, you need to know the difference in texture and taste of whole or full-fat milk, reduced fat milk, skim milk and of course, the type in trend, soy milk.

Full fat has a wonderful taste of its own. The abundant protein and fat present in the milk reacts very well with freshly extracted coffee to offer a full palette. While whole milk is preferred by most baristas for its rich flavor, skim milk and reduced fat milk is preferred by the health conscious customers for their low fat content.

However, these varieties have 1% or less milk-fat and tent to be flimsy. Skim milk is definitely more watery and runs the risk of making the coffee less flavorful.

As we see milk fads spreading all over the market, there are quite a few non-animal based milk forms which are emerging. The most popular one being soy milk. If you have to work with this variant, never ever heat them suddenly to high temperatures.

Soy milk hates to be heated and takes out its vengeance by curdling in the espresso. A customer standing on the other side of the counter standing with coffee-curd in hand is definitely not a pleasant experience and definitely one you do not need in your recent future.

The easiest way to settle on a good brand of soy milk without taking unwarranted risks is to visit a few busy cafes of your locality and check out the brand they rely on for positive customer reviews.

The Coffee Grinder

Just like your espresso machine, your grinder needs to be adequate for continuous use. Settling for a wrong grinder just because it is cheap may lead to the demise of your beloved barista business even before it kicks off.

The best and easiest way to determine if your grinder is made for commercial use is to judge its weight. It should weight around 6Kg for a small and 10 Kg for a large one.

The larger ones have a larger and more powerful motor which produces more torque at a lower speed. This means the coffee can be ground without any collateral heating.

This is very important, since heating causes the coffee to lose flavor. The lack of excess strain on the grinder implies that the machine can do this all day long without causing wear and tear of the grinder, whereas smaller motors will definitely burnout faster during continuous use.

Remember, the burrs need nice sharp edges to grind the coffee effectively to produce the right, rich taste

Why You Need Two or More Grinders

You may not have thought about it just yet, but soon you will need to think about serving flavored coffees just to keep up with your competitors. But serving flavored coffee alongside plain coffee entails using two separate grinders or you will most definitely get traces of flavors in your regular coffee.

Of course, vanilla, hazelnut and chocolate are amazing flavors, but these are most annoying for some caffeine junkies who want double-shot espressos for a quick fix!

Also, a third grinder is much required for the decaf crowd. For this, a smaller grinder or a grind on demand grinder is more than optimal. If you are a perfectionist, you may want to add a fourth grinder to the line of equipments.

This one will be dedicated to making a special kind of espresso only, maybe something using a richer than usual blend, rotated from day to day on demand basis. Having a wide range of options and a large selection of flavors will draw in larger crowds to boost your business.

Costs

Now we come to the moolah point. This is something that cannot be ignored citing excuses of inspiration or aspiration. What you can do with your business and in your business depends upon how much money you can spend on the project.

Well, to begin with, knowing the cost of a standard commercial espresso machine may bring about an attack of hysteria. But if you are a little more experienced, then you know, that the reality check doesn’t stop here.

The cost of the machine is deductable to your business. Let us show you how. So, you sell your espressos at $4 a pop. The coffee ground and milk for the same cost exactly $0.50. Then, your total earning on each espresso becomes $3.50. If you serve 100 customers per day, you make $350. For 5 days a week you make $1750 by selling espresso only. The only thing that you shouldn’t worry about when it comes to costing is a good coffee machine, if you still haven’t decided on what espresso machine to buy then you should read Freshpresso’s reviews and comparisons before making the buying decision.

In four weeks or a month this becomes $7000. This is actually a little more than the cost of an espresso machine. We have used a moderate volume and quite a high cost to explain the situation to you. But with proper maintenance you will be able to pay off the cost of the machine in just a few weeks, whereas the machine will continue to serve you for years to come.

Pink Carpet Charity Fundraiser

Who: Joseph Rene, Carmine’s Italian, Avon Foundation for Women
What: Pink Carpet Charity Fundraiser
Where: Carmine’s Italian South Pasadena, CA
When: Sunday August 19th 2015 4pm-10pm
Why: In honor of clients friends family & anyone who has been affected by cancer.

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Joseph Rene is a celebrated celebrity stylist & a So. California volunteer” having been a child of the LA county court system all of his childhood with severe adversity’s then emancipated to the streets at 17 ½ he knows firsthand what it’s like to have no voice support and the struggles to be a survivor!! It is his personal mission to give back to his community’s through the art of HAIR CREATIVITY INSPIRATION!

Joseph Rene will be hosting a Pink Carpet charity event & walking 39+ miles to raise $5.ooo+ in support of client’s friends family & any one touched by this disease for the Avon Foundation For Women.

For all press inquiries please contact Joseph Rene
Sponsorship donations & silent auction items are being accepted
501c3 & registration # available upon request
Creative Minds Inspire!
Joseph Rene

The Sugar Lounge

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Happy Hour      Monday – Friday 4pm–7pm

50% off Happy Hour food items,

$2 off house wines and well drinks.

$1 off draft beers.

Cock-Eyed Louie

Bacardi Oakheart Spiced Rum, Peach Schnapps,

pineapple, grenadine

Valentino

Stoli Bluberi vodka, lime juice, chambord,

Pomegranate juice

Pacino

Hendrick’s Gin, lime juice, simple syrup,

cucumber, basil

Moscow Mule

Stoli Vodka, ginger beer, fresh lime juice

Spicy Margarita

Stoli Hot Jalapeno Vodka, fresh lime juice,

agave nectar

Carmine’s South Pasadena

Carmines

Insalata

Mediterranean Grilled Chicken Salad $12
Baby greens, grilled chicken, artichoke, olives, red onion,
bell pepper, romano, sun-dried tomato, served with
our Italian dressing and Balsamic vinegar.
Caprese Salad $11
Buffalo mozzarella layered with fresh tomato slices topped
with our own olive oil and fresh basil.
Burrata Mozzarella Antipasti $14
Fresh basil, roasted red bell peppers, sautéed red onion and
cherry tomato, seasoned black olives, olive oil toast, balsamic
vinaigrette
Tossed Antipasto (Sm.) $12 (Lg.) $18
Iceberg and green leaf lettuce tossed with tomato wedges,
olives, beets, cucumber, red onion, peperoncini, buffalo
mozzarella, romano cheese, salami and Italian seasoning.
Breaded or Grilled Chicken Salad $12
A generous bed of iceberg and green leaf lettuce topped with chopped
chicken,mozzarella, tomato, olives,mushrooms and fusilli pasta.
Caesar Salad (Sm.) $6 (Lg.) $10
Romaine lettuce tossed with our own Caesar dressing,
fusilli pasta, seasoned croutons and romano cheese.
Add Shrimp or Chicken $5

Forno

Lasagna $13
Choice of beef or spinach and baked with mozzarella.
Manicotti or Sausage Cannelloni $13
Stuffed with ricotta cheese, baked with marinara
and mozzarella.
Eggplant Parmigiana $14
Fresh eggplant lightly fried and layered with mozzarella,
romano, hard boiled egg and marinara sauce, served with a
side of spaghetti marinara.
Choice of Spaghetti, Rigatoni, Mostaccioli or Vermicelli prepared with your choice:
Aglio Olio or Butter & Lemon $11
Meat Sauce, Marinara, Pink Sauce or Carmine Sauce $12
Meatball or Sausage $13
Add $2 for Beef or Cheese Tortellini or Ravioli
Pasta
Two Meatballs or Sausage $6
Broccolini with Roasted Garlic $7
Green Beans
with Sun-dried Tomatoes $5

Panini

Includes Dinner Salad, Pasta Salad or Soup
Chicken Parmigiana $12
Chicken breast, lightly breaded or grilled and topped with
marinara and melted mozzarella cheese.
Sausage and Peppers $12
Homemade sausage sautéed with onion, bell pepper
Meatball $11
Baked with mozzarella cheese.
House Tossed Green Salad $6
Topped with mozzarella, tomato, fresh mushroom and olives.

Pasta

Choice of Spaghetti, Rigatoni, Mostaccioli or Vermicelli prepared with your choice:
Aglio Olio or Butter & Lemon $11
Meat Sauce, Marinara, Pink Sauce or Carmine Sauce $12
Meatball or Sausage $13
Add $2 for Beef or Cheese Tortellini or Ravioli

All dinners are served with your choice of soup or salad. Add Bay Shrimp or Chicken Breast – $5.00 to any dish.

PLEASE TAKE NOTE Our dishes are made to order, so please allow up to 20 to 25 minutes for some items.We do
not split plates.We have a $10.00 corkage fee for parties under 8 only.We add 18% gratuity for parties of 8 or more, 20% for parties of 20 or more.We are not responsible for lost or stolen goods and reserve the right to refuse service to anyone.

HOURS OF OPERATION Monday: Closed for Lunch. Dinner 5PM-10PM Tuesday-Thursday: Lunch 11AM-2PM,
Dinner 5PM-10PM Friday: Lunch 11AM-2PM, Dinner 5PM-12AM Saturday: Lunch 12PM-3PM, Dinner 3PM-12AM
Sunday: Lunch 12PM-3PM, Dinner 3PM-10PM FULL SERVICE BAR
We deliver the Full Menu at Lunch and Dinner. Some Restrictions Apply. We cater all occasions, large or small. Drop off or
full service. Inquire with management. Also visit us at Carmine’s in Arcadia: 311 E. Live Oak Ave. (626) 445-4726