Operating an Espresso Stand? Tea Is Still Important...

Here in the Pacific Northwest we have a plethora of espresso stands.  Some are chains, some are independent...it's even getting to the point where some are adopting themes or gimmicks, such as the "sexspresso" stands we are seeing pop up all over the place as of late.

But just because it's primarily espresso that's being served or there's a theme going on, attention still needs to be paid to the quality of beverages that is being provided.  The goal is to keep customers coming back, and to do that the customer should not be inclined to go somewhere else.

Being in the tea business, I've spoken with many coffee shop owners and managers.  The number one concern for them is ease of operation and getting the product out as fast as possible.  That is understandable.  

But with tea, there really is not much of a reason to cut corners.  When I drive up to an espresso stand(or enter a coffee shop for that matter) and I see tea offerings that consist of the lowest grade tea bags that one can find at Cash and Carry, it makes me wonder why.  At a couple bucks a box and 20 tea bags, maybe, per box, that comes out to about $ .10 per serving.   Anyone who really appreciates a good cup of tea probably does not like the fact that they can't order anything better than what amounts to tea dust when they are in a coffee/beverage establishment.

I think that we tea drinkers out there would be happy to see either a higher grade level of tea bags(loose-leaf teas in pyramid bags would be best), or step outside the box and offer loose leaf teas.  Their per-serving costs are almost equivalent to tea bags if there is consistency with proper serving size.  And you can offer a product with better health benefits, flavor and visual appeal.

Offering a proper tea selection will elevate your business in the eyes of the customer, and, in contrast to cheap tea bags, it will project the message that the business really cares about serving teas with quality and flavor.  It's easy, it can be done, and if anyone has questions about it please contact me, I'd love to help walk you through the process!

Chilled Matcha

Here's a refreshing twist on the traditional preparation of ceremonial matcha.  The picture captures its gorgeous green color, and the ice cubes poking up from the luscious layer of froth.  

Preparation: 

In a matcha bowl, use two heaping chashaku or 1 1/2 teaspoons of ceremonial matcha.  

Pour water that's just off of the boil into a separate cup, then transfer it to the matcha bowl.  The transferring of water from one vessel to another cools it down by a few degrees. Normally, you'd fill the matcha bowl to 30% of capacity with the hot water.  For this iced drink, we are only going to put enough water to make the matcha dissolve, or about 10-15% capacity.  Stir gently until matcha dissolves.

Then add cold water to the matcha and fill to 30% capacity.  Using a matcha whisk, stir briskly until completely blended and a nice froth forms.  Add a couple of ice cubes, and enjoy!