How to introduce single origin coffees to your café menu
Mocopan Coffee’s Babin Gurung on how to introduce single origin coffees to your café menu, and why education and transparency are key to making it a profitable addition.
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A guide to a successful café set-up
Mocopan Coffee’s Babin Gurung shares his top café set-up and workstation tips to ensure each venue has the skills to produce delicious and consistent coffee at high volume.
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Automation and consistency in the café
Mocopan Coffee’s Babin Gurung on why consistency of products and services is one of the key factors to operating a sustainable business and how automation can help.
Consistency is a constant topic in our conversations, mainly because there is very little margin of error when working with a product such as coffee.
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