Artisti Coffee Roasters are located on the Australian on the Mid North Coast of New South Wales in the beautiful Coffs Harbour region we are specialty coffee roasters who love what we do and enjoy sharing our knowledge. Via our RU-vid channel we aim to share our years of knowledge and experience with anything to do with coffee making, coffee roasting, cafe operations, coffee machines, brewing equipment and everything in between. Our company vision is to empower the world to make better coffee and operate successful coffee businesses. The two main presenters on the Artisti RU-vid channel are Luke Floyd and Jimmy Evans. Luke is the owner and founder of Artisti and Jimmy is the Brand Manager and CRM.
Hi, i am not sure if this if you could answer my question. but i am using delonghi stilosa ec230bk. I've tried alot of things even getting a better portafilter and better grinder i even bought alot of things that said would improved my espresso pulls. But my machine pull too fast it pull around 75ml in 30secs on 18g of coffee grounds i tried making grinding my beans even finer just made my puck wet but it still pulls 75ml in 30sec
I’ve been thinking about this! I have been making my own espresso for about 3 years now and use beans from a local roaster I love. I would compliment that with offering donuts from one of my favorite donut shops. It would simply be called “Coffee & Donuts” Only thing holding me back is start up cost.. plus I just started my electrical business so eventually it’ll happen!
I have a Nespresso as I can’t afford the good equipment lol. I make my Americano with a double espresso and 6 or 8 ounces of water and a half ounce of heavy cream. I will definitely change to putting the espresso on top!
I'm going to the coffee and ask for training. Because I need a second job. They don't show me , even if I say I don't know. I'm a person, I see I do. Once, they throw me milk on me. I quit on the spot.
1. What should be the Size for In house cups and take away cups for coffees. 2. What are the basic milk,foam and espresso measurements for different milk based coffees. 3. What are the most known frappes served in cafes and how to make them. 4. What are the most common black coffees served in cafes. I am planning to start a cafe and will do coffee making by myself I need to know these and if there's something I missed. Please help guys. Thankyou.
How do you make the chocolate syrup for hot chocolates? I noticed in one of your videos you use a pre-made syrup in a bottle. Is it just choc powder + hot water? If so does it need to be stored in the fridge overnight?
great video thank you. i have to say after watching this i am going to try it without stirring. i am like you love the differnt flavours. i have only just started tryin espresso as i drink latte. wil never stop drinking latte i think. but i am trying to taste theese flavours everyone is talking about. and i do like the taste of the crema. so will try the non stir option sounds yummy.
When I get a coffee in an unbranded cup, most of the time is an average coffee easy to forget. Branded are usually better as they have respect for customers or themselves, I forget the bad ones but remember the good brands like that one with an “a” for amazing!
Abso-FREAKIN'-lutely NOT!! That's disgusting and one of my pet peeves. The first thing I learned as a beginner barista is that cleanliness must be maintained at every step of the way... wipe that steam wand (with a CLEAN rag y'all) and NEVER re-steam milk?!? Is that what just happened??? Oh God, please: NO! LMAO.
Also, she didn’t mention ice, this can be a big deal. Some mobiles have icemakers, but it is often not viable, so I will have to load ice into my ice bin every day. Also, for Some people in the United States and elsewhere, some states require you to have an agreement with a commissary kitchen, a commercial kitchen Where are you do some prep and storage, and sometimes are technically required to park the unit at night
I’m jealous, in California you can’t have a completely open window like that. I’m going to have a big glass window, but the two serving openings can only be about 15in.²
Great episode! Tara has a great personality and obviously an excellent set of realistic business management skills. On the flip side: Whatever was the fate of that Hillside Coffee trailer project? I recall it seemed after the original owners bowed out (didn't ever seem like the couple was on the same page), the trailer was parked in the Artisti garage being worked on. Sort of assumed Artisti bought it, converted it to a quality coffee trailer and then it disappeared. Sold to another entrepreneur? I think contrasting the great success an astute entrepreneur like Tara has had, lessons learned by coffee trailer failures you mentioned would underscore the harsh realities of operating one.
How many days or hours would you need to run to make it viable, eg retiring and running 2-3 days per week for a couple of hours each day with a ready made on site customer flow from a few businesses at the location.
This video has been very helpful. As someone in the process of creating a mobile cafe, this has answered some questions I had while also confirming many things! Thanks for the video!
