CAFE2U BLOG

Reigniting The Coffee Spark

Tuesday, November 26, 2013

Coffee is undeniably a marvellous thing. The hot comfort of your familiar flat white can be just what you need on your break. But you visit the same mobile coffee franchise and order the same drink every day. The familiar can get a bit… dull. Sometimes you just need to spice up your order to bring back the spark.   

You’ll never stop loving coffee, but you don’t want it to feel like a chore. Let’s keep our addictions exciting. 

A Bit On The Side

Source: http://londoncoffeenetwork.com/

Alt: There’s nothing better than a slightly bitter coffee and a slice of chocolate cake.

You can spice up your regularly by having a little something on the side. There is a lot you can add to your order.  While you’re out and about a cheeky little biscotti, a muffin or a croissant might be your best bet. If you’re standing, anything that can be a bit tricky to eat is likely to be considerably more faff.

Cake is fairly excellent with a coffee, but a cupcake will be easier than a slice when you get down to eating the thing. If you’ve just nipped out of the office to one of our mobile coffee franchises you’ll be able to pick anything you like to go with your coffee.

Whether it’s an independent shop or a mobile coffee franchise, most places where you can buy coffee will also sell sweet treats to go with them.

Chocolate and coffee go particularly well, because the rich sweetness of the cocoa bean offsets the bitterness of the coffee. We’re also big coffee cake fans because it combines two of our favourite things. Yum!

Topping

Add a bit of chocolate sprinkle, a couple of marshmallows, or some cinnamon to your beverage can make world of difference. Powders give your barista the opportunity to get a bit more creative with their coffee art as well, because it can make up a huge part of the design.

Syrup

Source: www.veganoo.net

Alt: There are all sorts of syrups you can add to your coffee.

Syrups are thick, flavoured liquids which contain a lot of sugar. They come in lots of flavours; there are probably a hundred different nut based numbers. Syrups make quite a big difference to the taste of your coffee. If you haven’t tried one before, have a sip before you pile in the sugar and accidentally over sweeten your drink. And if you don’t normally put sugar in your cup, they might be just a bit too sweet for you.

A lot of coffee shops produce really popular seasonal drinks just by adding a splash of syrup to their bestsellers. A peppermint, cinnamon, or ginger syrup will make your latte feel extra Christmassy.

Change It

There is a whole world of options out, so there is absolutely no need to stick with just one type. If adding to your existing order isn’t enough, maybe you need to try something completely new.

Make it your personal quest to try all the coffees on the menu. You might find your tastes have changed and you’re no longer simply an Americano aficionado but a coffee connoisseur. You might not like all the types, but you’ll never know until you try them.

If you’re not sure where to start, ask your barista. If you’re at one of our mobile coffee franchises you know you’ll be talking to a professional who will make a brilliant beverage every time, but they’re also there to help. They’ll almost certainly have their own favourite, and maybe they have their own off menu drink which you’ll get to try.

From Seed To Cup, How Coffee Is Born

Monday, November 18, 2013

Ever wondered where we get your coffee comes before you visit our mobile coffee franchise and it ends up in your cup?

The beverage we all know and love starts out life as a green seed inside a fruit. The seed is then processed – dried and roasted – to produce the coffee beans which we grind and serve in our mobile coffee franchises.


Planting

Unprocessed coffee seeds can be planted, and when looked after carefully, will grow into mature coffee trees. The seedlings need regular watering and plenty of shade until they grow strong enough for permanent planting.

It takes between three and five years for the seedlings to mature enough to start producing their own fruit, which will eventually be exported and used to produce coffee around the world.


Harvesting

There are two methods of harvesting the fruit – strip picking and selective picking.

Machines can be used to strip pick, or it can be done by hand, but it means all the fruit is removed from the branch at once. Selective picking is more time consuming but it means that only the ripe fruits are picked. The end product of selective picking will be of a higher standard but will be more expensive than a strip picked batch.  


Source: http://coffeecollective.blogspot.co.uk/

Alt: Coffee Beans are sun dried before processing

The dry method is the older way of producing coffee beans and is still used in countries with limited water supplies. The fruit is laid out in the sun to dry, raked over and covered to prevent spoiling. It can take several weeks for the water content to fall to 12.5%, at which point they are stored in warehouses.

The wet method requires more equipment than the dry method but is much quicker (which coffee lovers will appreciate, it has already taken five years to get to this point!). In this method the flesh of the fruit is removed and the seed is dried. Water is used both to wash away the fruit, and separate the beans based on weight - the riper beans will be heavier and so sink.

The beans produced with the wet method still require drying, either by laying in the sun or in large driers.

The product is then stored ready for transportation.

Roasting

Source: http://amavida.com/

Alt: Coffee is roasted until it resembles what you’re used to at your mobile coffee franchise.


The beans can be treated for decaffeination, roasted, or sold as they are.

If the beans are being roasted, they will be checked before being transferred into a roaster. Depending on the desired taste, the beans are roasted for between 3 and 30 minutes at high temperatures. A slight cracking sound signifies how far along the roasting process the beans are, with light roasts being removed at one crack, and darker roasts are left until they crack a second time.

When they are removed from the roaster, they are immediately cooled using air or water so the taste stays just right. Because the beans reach such high core temperatures they begin producing heat exothermically, so taking them away from the heat source won’t be enough to stop the process.

At this stage the coffee will take on the characteristics that you would expect, and the recognisable flavour you are used to at your favourite coffee shop.

Grinding

Coffee is ground more or less finely depending on how quickly it should be prepared. Our mobile coffee franchise uses the espresso method to produce a range of coffee drinks, so we require a very fine ground. As the hot water is forced through the ground coffee, a thick coffee is produced with an intense flavour and topped with dark foam known as crema.  

We try to remember that more than five years of work has gone into every sip of coffee from one of our mobile coffee franchises, so we try and do those little beans justice.

And there you have it folks, the mystery of the coffee bean is now solved and you can sleep soundly knowing that your coffee is created with lots of love and care!


Proof that Acceleration Package works

Tuesday, October 15, 2013

David Ovens from Cafe2U Archerfield, QLD pops the cork to celebrate.

"I couldn't believe I made my target of $2500 turnover in my first four weeks of trading" wrote David in an excited email to Cafe2U support staff.

Cafe2U have a very firm belief that all new franchise partners need to prosper from day one. Its so important to us that we have it written as our mission statement and it proudly hangs in all our meeting rooms for all to see.

Cafe2U makes this happen with its unique "Acceleration Package", designed to make sure that all new franchisees are fully equipped to serve and maintain a daily business run that turns over a minimum of $500 a day.

We are so confident that will happen, we offer a $500 a day income guarantee during the launch period as part of the deal.

After two weeks of formal training, Each new Franchise Partner is allocated their own businesses and Franchise mentor who shows them all the ropes for he first two weeks.

In fact they even do the door knocking for new franchisees who then can concentrate on making great coffee and getting to know their customers.

One of our Launch Specialists, Samuel Graham says he knows that a lot of new franchise partners get excited about their new business, but worry that the business will drop off after the Launch Specialist leaves

"Thats not the case" he states" We ensure that the majority of the 2nd week of launch the new Franchise Partner is doing the work (making coffee / servicing customers). We will observe and help if an issue arises. Once the Launch Specialist finishes and leaves the new Franchise Partner, we monitor via their weekly KPI's and run sheet weekly. These are great tools for us as business coaches to effectively steer the new Franchise Partner in the right direction. They get quarterly visits and weekly phone calls. We are always there to assist. This will help them maintain there business level and only move in a positive direction!"

and David's recent success shows that this really does work.

Get more information about starting your own Cafe2U franchise, contact us.