If you’re a café owner, then I don’t need to tell you twice about the cost of operating your dream business, nor the constant list of to-do items and daily stresses.
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Charlotte Malaval’s dream job at Toby’s Estate
Charlotte Malaval isn’t ashamed to admit that four years ago her knowledge of coffee was non-existent. “I’m from France, so naturally I grew up drinking bad, bitter, dark-roasted coffee,” Charlotte says. “I didn’t know what specialty coffee was or what origin is.”
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Can we define specialty coffee?
How do you define specialty coffee? It’s one of those questions that results in stumped faces, puzzled looks, and stuttered responses.
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Curtis’ stepping stones
Curtis Stone has made his first Los Angeles-based restaurant Maude a success by celebrating just one ingredient each month. Such foods have included zucchinis, plums, cherries, radishes, and apples, to name a few. When BeanScene asks Curtis if coffee has ever made the cut, there’s a slight pause in his response.
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