coffee business strategies

I was surprised when a client mentioned to me last week that she had recently seen an article that quoted me in a hospitality and lodging magazine; assumed that it must have been one from last year. Nope — it’s a new one. I had almost forgotten about this interview for Lodging Magazine that we did earlier in the year; I think that I was in a rental car on the mainland somewhere at the time of conducting the interview. Seems to have turned out okay — that’s the sign of a good writer!

When it comes to coffee, the old adage “The more things change, the more things stay the same” certainly applies. “There haven’t been many changes in how coffee is extracted since the initial principles were established in the early 1900s,” says Andrew Hetzel, founder of Cafemakers, a coffee-industry business consultancy. “You’ve got pressure, heat, water in contact with coffee—and different variations of that formula will change what sort of beverage comes out the other side.”

You can read rest of the article, here: Better Than Average Joe

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